Delicious Eggplant ‘Meatballs’

    Category
    Yields1 Serving
    Ingredients:
     1 lb Diced unpeeled eggplant
     ½ cup Chopped walnuts
     1 Medium onion, finely chopped
     2 Large cloves crushed garlic
     1 cup Chickpeas, drained and rinsed
     ¼ cup Chopped fresh parsley
     ½ cup Breadcrumbs or panko (or use Gluten Free breadcrumbs or Gluten Free oats)
     ¼ cup GF plain flour to bind
     Chilli flakes (optional)
     2 cups Italian tomato and fresh basil sauce (see my suggestion in the recipe section)
    Directions:
    1

    Preheat oven to 180C

    2

    Bake eggplant cubes in oven proof dish covered with foil

    3

    Add a little stock into bottom of the dish

    4

    You can add salt and pepper to season the eggplant cubes

    5

    Set aside to cool

    6

    Now saute chopped onion and garlic in a little stock on low to medium heat until translucent, about 5 minutes

    7

    Place drained chickpeas, parsley, cooled eggplant, walnuts and onion mix into a food processor

    8

    Blend until combined, but not pureed

    9

    Combine the mixture with breadcrumbs or oat and flour plus chilli

    10

    Adjust seasoning

    11

    Roll into small 'meatballs' about 2-inches in diameter

    12

    Place onto prepared baking sheet and bake until browned, about 25 to 30 minutes

    13

    Serve on zucchini or wheat noodles, topped with a home made tomato and basil sauce

    14

    Delicious as a filling for salad wraps as well!

    Ingredients

    Ingredients:
     1 lb Diced unpeeled eggplant
     ½ cup Chopped walnuts
     1 Medium onion, finely chopped
     2 Large cloves crushed garlic
     1 cup Chickpeas, drained and rinsed
     ¼ cup Chopped fresh parsley
     ½ cup Breadcrumbs or panko (or use Gluten Free breadcrumbs or Gluten Free oats)
     ¼ cup GF plain flour to bind
     Chilli flakes (optional)
     2 cups Italian tomato and fresh basil sauce (see my suggestion in the recipe section)

    Directions

    Directions:
    1

    Preheat oven to 180C

    2

    Bake eggplant cubes in oven proof dish covered with foil

    3

    Add a little stock into bottom of the dish

    4

    You can add salt and pepper to season the eggplant cubes

    5

    Set aside to cool

    6

    Now saute chopped onion and garlic in a little stock on low to medium heat until translucent, about 5 minutes

    7

    Place drained chickpeas, parsley, cooled eggplant, walnuts and onion mix into a food processor

    8

    Blend until combined, but not pureed

    9

    Combine the mixture with breadcrumbs or oat and flour plus chilli

    10

    Adjust seasoning

    11

    Roll into small 'meatballs' about 2-inches in diameter

    12

    Place onto prepared baking sheet and bake until browned, about 25 to 30 minutes

    13

    Serve on zucchini or wheat noodles, topped with a home made tomato and basil sauce

    14

    Delicious as a filling for salad wraps as well!

    Delicious Eggplant ‘Meatballs’