Ingredients
-
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/4
-
1
-
-
2
-
-
-
Directions
If I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball. This eggplant recipe is great whether youre a vegan or just want to incorporate more plant based foods into your diet. More eggplant recipes I love are Stuffed Eggplant Parmesan, Eggplant Spinach Rollatini and Baked Eggplant Sticks.,,These meatballs are perfect for all types of diets; vegan, vegetarian, dairy-free, clean eating, and gluten-free if you swap the crumbs for gluten-free breadcrumbs.,Quick Spiralized Zucchini and Grape Tomatoes,Spaghetti Squash Primavera,Broccoli and Orzo,Red Lentil Soup with Spinach,Grilled Brussels Sprouts with Balsamic Glaze
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Steps
|
1
Done
|
Spray a Large Rimmed Baking Sheet With Cooking Spray |
|
2
Done
|
Place 1/2 Tablespoon Olive Oil in a Large Nonstick Skillet Over Medium High Heat. |
|
3
Done
|
When Hot Add the Eggplant and 1/4 Cup Water. |
|
4
Done
|
Season With Salt and Pepper and Cook, Stirring Occasionally Until Tender, 10 to 15 Minutes. |
|
5
Done
|
Transfer to the Bowl of a Food Processor. |
|
6
Done
|
Add the Remaining 1/2 Tablespoon of Oil to the Skillet With the Onion and Garlic and Cook Until Translucent, 3 to 5 Minutes. |
|
7
Done
|
Add to the Food Processor Along With the Drained Beans and Parsley and Pulse Until Well Combined and Chopped, but not Pureed. |
|
8
Done
|
Combine the Mixture With the Breadcrumbs and Red Chile Flakes If Using. |
|
9
Done
|
Taste For Salt Then Roll Into 12 Meatballs, About 2-Inches in Diameter. |
