I love eggplant. These eggplant balls were delicious and pretty easy to make. I served them atop brown rice pasta and oil free marinara. They would make a great meatball sub.
I served them for Sunday supper! My plant based oil free family thought they were amazing!
I like simple meals. I do go all out on special occasions or when I am feeling fancy, but meals that taste great and come together quickly are what I treasure. This comes together pretty quick and you will find it very tasty!
I cooked the eggplant in my scanpan non-stick fry pan. Preheat oven to 350
1 medium eggplant peeled and diced
1 small yellow onion diced fine
2 cloves garlic minced
1 cup veggie broth
1 tsp Italian seasoning
2 tbsp nutritional yeast
1/4 cup tomato paste
1 cup chickpea flour
1-2 cups whole wheat oil free panko bread crumbs
In your nonstick fry pan pile up your eggplant and onions and garlic and add a little broth and cook over medium heat. Keep stirring and adding broth as the eggplant breaks down. Continue stirring and adding all the broth until the eggplant is all mushy and the broth is
all soaked up. Add the Italian seasoning, nutritional yeast and tomato paste and stir until combined. It will look like a ooey gooey paste with small chunks of eggplant. Let this mixture cool.
When it is cool stir in the chickpea flour to make a pasty mixture. By a spoonful roll into a ball and in the panko til coated. Place on a parchment lined sheet pan and bake at 350 until crisp about 20 minutes.
Cover with your favorite sauce and serve with pasta or on a bun!
My family loved them…hope yours will too!