Delicious vegan eggplant meatballs! Made with a few simple and gluten-free ingredients, these eggplant meatballs are packed with flavour and nutrients. With a meaty, crispy texture, they will quickly become your new favourite. Serve them as an appetizer, add them to your pasta, or in a sandwich this recipe is versatile and perfect for your family's weeknight meal rotation
Preheat oven to 425°F (220°C). Then roughly chop eggplants, tomatoes, onion, and garlic.
2 small eggplants, 15 mini tomatoes, ½ onion, 3 cloves garlic
Add veggies to a large lined baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, and salt; mix well.
2 tablespoon olive oil, 1 tablespoon cumin, 2 teaspoon paprika, ½ teaspoon salt
Roast for 15 minutes, until veggies are tender and slightly caramelized. Remove excess liquid once cooked. You should have 3 cups of roasted veggies.
Transfer roasted veggies to a food processor; add cooked lentils, oat flour, and chickpea flour.
1 ½ cups cooked brown lentils, 2 cups oat flour, 1 ½ cups chickpea flour
Chill the batter in the refrigerator for 20-30 minutes to firm up.
Scoop a tablespoon of batter and roll into balls; place on a baking sheet.
Bake at 425°F (220°C) for 15 minutes, then decrease to 375°F (190°C) for another 15 minutes, or until golden brown.
Notes
Storage:
Fridge Storage: Once cooled, place the vegan eggplant meatballs in an airtight container. They can be refrigerated for up to 4 days. For the best taste and texture, reheat them gently in the oven or on the stovetop with a little sauce to prevent them from drying out.
Freezing Instructions: These meatballs freeze well. Spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions: These meatballs are versatile! Serve them with your favorite pasta and sauce, as part of a meatball sub, or skewered with veggies for a fun appetizer. They're also great as a protein-rich addition to salads.Making Ahead: You can roast the vegetables and prepare the meatball mixture a day in advance. Store the mixture in the refrigerator overnight, then form and bake the meatballs the next day to save time.Texture Tip: If you find the mixture too wet or sticky to shape, chill it in the refrigerator for 30 minutes to an hour. This makes it easier to handle and helps the meatballs hold their shape while baking.For a Crispier Exterior: For those who enjoy a bit more crunch, consider broiling the meatballs for a final 2-3 minutes. Watch them closely to ensure they don't burn. This step adds a delightful contrast to the tender interior.