Spaghetti and Aubergine ‘Meat’balls
Vegan Eggplant Meatballs are savory plant-based meatballs made with roasted eggplant/aubergine, onion, garlic, breadcrumbs, and herbs. They are tender, flavorful, and perfect with spaghetti.
Servings: 4
Calories: 238kcal
Equipment
- food processor
- Frying pan
Ingredients
For the tomato sauce (optional):
- 1 teaspoon oil (olive, rapeseed etc...)
- ½ onion diced
- 1 clove garlic finely chopped
- 1 can (15oz/400g can) chopped tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon dried oregano
For the eggplant meatballs:
- 1 teaspoon oil plus more for frying
- 2 eggplants / aubergines finely diced
- 1 red onion finely diced
- 2 cloves garlic diced
- 1 + ½ cups (175g) breadcrumbs
- 2 tablespoon plain flour
- 1 teaspoon dried oregano
- Salt and pepper
To serve:
- 9 ounces (250g) dried spaghetti
- 2 tablespoon
vegan cashew parmesan https://veggiedesserts.com/easy-vegan-parmesan-cheese/
Instructions
For the tomato sauce (optional):
- Heat the oil in a pan over a medium heat and add the onion. Cook, stirring often for 5 minutes or until soft but not browned. Add the garlic and cook for a further minute. Add the tin of chopped tomatoes, puree and oregano, as well as ¼ of the tin of water and allow to simmer and reduce while you make the eggplant meatballs.
For the eggplant meatballs:
- For the meatballs, heat the oil in a frying pan over a medium heat. Add the aubergines, onion and garlic and cook for 5-7 minutes, stirring often, until soft and cooked through.
- Add the aubergine mixture, flour, breadcrumbs and oregano to a blender or food processor, and whiz until it comes together in a sticky mixture. If it’s too dry, add a little olive oil and if it’s too wet, add a small amount of breadcrumbs.
- Roll tablespoonfuls of the mixture into balls. Heat some more oil in a frying pan and cook the balls, in batches, until browned all over and cooked through.
- While cooking the eggplant meatballs, cook the spaghetti according to packet instructions.
- Serve the spaghetti topped with tomato sauce and eggplant meatballs.
Nutrition
Calories: 238kcal | Carbohydrates: 44g | Protein: 7g | Fat: 4g | Sodium: 379mg | Potassium: 851mg | Fiber: 10g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 18.5mg | Calcium: 121mg | Iron: 3.1mg