Vegan Eggplant Meatballs

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 tbsp or 9g

• White beans

  Mature seeds, cooked, boiled, with salt

  1 cup or 179g

• Bread crumbs

  Dry, grated, seasoned

  1 cup or 120g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve, low sodium

  2 cup or 514g

Directions

1. Heat the oven to 375° (190). Spray a large rimmed baking sheet with cooking spray.
2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
3. Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
4. Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
5. Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.

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