Vegan Eggplant "Meatballs"

These vegan eggplant meatballs are a delicious and healthy alternative to traditional meatballs. They are flavorful, easy to make, and perfect for serving with pasta, in a sub, or as an appetizer.

Ingredients:

• 1 large eggplant, diced

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup almond flour or gluten free breadcrumbs

• 1/2 cup ground flaxseeds or chia seeds

• 1/4 cup nutritional yeast

• 1 tablespoon balsamic vinegar

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Prepare the Eggplant:

• Preheat your oven to 400°F (200°C).

• Spread the diced eggplant on a baking sheet, drizzle with olive oil, and toss to coat.

• Roast in the oven for about 20-25 minutes until tender and slightly browned.

1. Sauté the Aromatics:

• In a skillet, heat a bit of olive oil over medium heat.

• Add the chopped onion and cook until soft, about 5 minutes.

• Add the minced garlic and cook for another minute until fragrant.

1. Mix the Ingredients:

• In a food processor, combine the roasted eggplant, sautéed onions and garlic, breadcrumbs, ground flaxseeds, nutritional yeast, balsamic
  

1. 
   

• , dried oregano, dried basil, salt, and black pepper.

• Pulse until the mixture is well combined and has a meaty texture. Avoid over-processing; it should still have some texture.

1. Form the Meatballs:

• Use your hands to form the mixture into small balls (about 1 to 1.5 inches in diameter).

• Place the meatballs on a baking sheet lined with parchment paper.

1. Bake the Meatballs:

• Preheat the oven to 375°F (190°C).

• Bake the meatballs for 20-25 minutes until firm and golden brown, flipping halfway through to ensure even cooking.

1. Serve:

• These eggplant meatballs can be served with marinara sauce and pasta, in a sub sandwich, or as a standalone appetizer with a dipping sauce.

Tips:

• Customizations: Feel free to add other herbs and spices like thyme, rosemary, or smoked paprika to suit your taste.

• Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days, or freeze for longer storage.