Easy Vegan Eggplant Meatballs to show off your vegan cooking stills to your friends and family. Do they wonder how one can possibly go vegan? Your food looks not tempting because it's missing dead animal bodies and structure and looks that remind of the "original dish". Well, let's face it. Sometimes you need a good vegan dish that looks like the original.
Prep Time1hr
Cook Time5mins
Total Time45mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4
Author: Natalie Green
Ingredients
2eggplants
2cupoatsfine or quick oats or oatmeal
1/2cupbrown rice flour
2psyllium husk fibre
6tbspwater
2tbspnutritional yeastoptional
2tbspmarjoram
1tspsalt
1tsppepper
Instructions
Roasting the eggplants
Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glass container and turn them upside down (peel is up). Preheat oven to 400 F (200 degrees) and roast the eggplants for 30 minutes. Take them out and let them cool until it is comfortable to touch them with your bare hands.
Turning eggplants into meat (vmeat)
Peel the eggplant and puree them with an immersion blender. Take a large dish and add pureed eggplant, oats, rice flour, nutritional yeast, marjoram, flax egg, salt, and pepper and mix them thoroughly with a wooden spoon.
Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture. Now you are ready to form the small eggplant balls. Take a tablespoon of the mixture and form the balls with your hands. It should not stick to your hands but has to be a bit soft to the touch.
Take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color.