Most mock meatballs are made mostly of tofu or tempeh, but this unique recipe uses eggplant and walnuts to great effect.
Yield: 4-6 servings
Time: 1 hour
Tools
- large frying pan
- wooden spoon
- large bowl
- food processor
- cookie sheet
- aluminum foil
Ingredients
- 3 T olive oil, divided
- 1 medium onion, diced
- 1 medium eggplant, diced
- ½ c firm tofu, crumbled or 2 flax eggs
- 1½ c walnuts or pecans, toasted and chopped
- 2 c dry breadcrumbs
- ½ c nutritional yeast
- ½ c basil, chopped
- ¼ c fresh parsley or 1 T dried parsley
- 1 T dried oregano
- 3 cloves garlic, minced or crushed
- zest of 1 lemon
- 1 t salt
- pepper
Directions
Heat 2 T oil over medium heat and sauté onion about 5 minutes, until translucent. Add eggplant and a dash of salt and sauté 8-10 minutes, until soft, adding more oil if needed to keep eggplant from drying out.
Preheat oven to 375.
Combine tofu or flax eggs, eggplant mixture, and nuts. Transfer one cup of this mixture in food processor and purée, then return to bowl. Add remaining ingredients except the last T oil and mix well.
Oil the cookie sheet and your palms. Take 2 heaping spoonfuls of the eggplant mixture and shape into a ball. Flatten slightly, if desired, and place on cookie sheet. Repeat with remaining mixture.
Spray or lightly drizzle the balls with oil, then bake until golden brown and crusty, about 25-30 minutes.
Remove from oven, cover with foil, and let rest for 5-10 minutes before serving.
Notes
Before serving these with something like ketchup, try one plain – you’ll be amazed at the depth of flavor.
You can also use this recipe to make delicious Eggplant veggie burgers.
Recipe adapted from Totally Vegetarian, by Toni Fiore – read my review.
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