Tuesday, May 14, 2013

Eggplant Meatballs


 Vegan Eggplant Meatballs

1 medium sized eggplant
1 small sweet onion
1 cup finely chopped fresh spinach
1 cup gluten-free breadcrumbs ***I used ½ cup x 2 from different brands for better texture
1-2 Tbsp olive oil
2 Tbsp nutritional yeast
2 cloves garlic
1 ½ Tbsp flaxseed
1 tsp oregano
¼ tsp salt
2 tsp parsley
pinch of pepper


PREHEAT oven to 375F.

Chop the eggplant in little ½ inch pieces and place into a frying pan with your chopped plus minced garlic, oregano, parsley and salt and pepper. Add the 1-2 Tbsp olive oil and saute over a low heat until the eggplant is very tender and onions translucent. Add your spinach towards the end for about 3-5 minutes of cooking time. Once the veggies are finished, set aside and let cool.

Once the veggies are cooled enough, you are going to use your food processor (or blender) to puree the veggies. Add your nutritional yeast and flaxseed equally to each section being blended. Place the pureed veggies into a large bowl and add 1 cup of breadcrumbs. Stir with a large spoon making sure the crumbs are evenly distributed.

Roll the mixture into balls and place on a baking sheet lined with parchment paper. Bake at 375F for 20-25 minutes. Serve on top a bed of quinoa noodles along with your favorite tomato sauce. Healthy and vegan doesn't mean you have to miss out on your childhood favorite of spaghetti and meatballs!!!




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