Vegan Eggplant Meatballs
With a base of roasted eggplant, toasted breadcrumbs and lentils, these Vegan Meatballs have a rich and robust flavor, even meat lovers can get behind!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups breadcrumbs
- 1/2 cup extra virgin olive oil, (plus 2 more tablespoons )
- 3 tablespoons pureed carrot or sweet potato, ( (or 1 large egg if not vegan))
- Kosher salt
- 1 globe eggplant
- 2/3 cup cooked lentils, ((I used green lentils))
- 2 medium cloves garlic, minced
- 1/4 cup roughly chopped basil
- 1/4 cup roughly chopped parsley
- 1/3 cup nutritional yeast, ((or chickpea flour))
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup grapeseed oil ((for frying))
Instructions
- 1
Adjust an oven rack to the middle position and heat the oven to 300 degrees F.
- 2
Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.
- 3
Increase the oven temperature to 375 degrees.
- 4
Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.
- 5
Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.
- 6
Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.
- 7
Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.
- 8
Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.
- 9
Drop one of the balls into the oil, it should immediately sizzle—if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the “meatballs” in batches, browning them on all sides (3 to 5 minutes for each batch).
- 10
Transfer to a paper towel-lined plate and serve immediately.