Vegan Eggplant/Aubergine Meatballs

Veggiemama

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Ingredients
1 large eggplant
substitue for 2 eggs
1/3 cup vegan parmesan cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs


Directions:

Slice eggplant and sprinkle with salt.
Let sit 10 minutes to draw out water.
Rinse and pat dry.
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
Remove and chop finely.
Mix everything but the breadcrumbs when eggplant is cool.
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 20-40 minutes (It takes about 25 or 30 in my oven.
Turn halfway through baking to ensure even browning.

* I serve this with roasted asparagus. I just cut up one bunch of asparagus and throw it in a glass baking dish wiith chopped orange, yellow and red bell pepper. I throw on a little sea salt, squeeze a bit of lemon and drizzle with agave nectar.
 
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sallyomally

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WOW! This sounds insanely delicious!I adore eggplant. I wonder if a flax egg would bind everything ? I would love to veganize this.
 

KLS52

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It does sound really good! I use tofu in my fake meatballs.
 
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Veggiemama

Veggiemama

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These are amazing. I haven't made them in such a long time but they're really good.