Name: Delicious Eggplant ‘Meatballs’
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)

CategoryMain Dishes

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:

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!

Ingredients