
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
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!