Delicious Eggplant ‘Meatballs’
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Pin RecipeIngredients
1 lb diced unpeeled eggplant,- 1/2 cup chopped walnuts
- 1 medium onion, finely chopped
- 2 large cloves crushed garlic
- 1 cup chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/2 cup breadcrumbs or panko (or use Gluten Free breadcrumbs or Gluten Free oats)
- 1/4 cup GF plain flour to bind
- Chili flakes (optional)
- 2 cups Italian tomato and fresh basil sauce (see my suggestion in the recipe section)
Instructions
- Preheat oven to 180C
- Bake eggplant cubes in oven proof dish covered with foil.
- Add a little stock into bottom of the dish.
- You can add salt and pepper to season the eggplant cubes.
- Set aside to cool
- Now saute chopped onion and garlic in a little stock on low to medium heat until translucent, about 5 minutes.
- Place drained chickpeas, parsley, cooled eggplant, walnuts and onion mix into a food processor
- Blend until combined, but not pureed.
- Combine the mixture with breadcrumbs or oat and flour plus chilli.
- Adjust seasoning.
- Roll into small ‘meatballs’ about 2-inches in diameter.
- Place onto prepared baking sheet and bake until browned, about 25 to 30 minutes.
- Serve on zucchini or wheat noodles, topped with a home made tomato and basil sauce.
- Delicious as a filling for salad wraps as well!