Plant-Based Eggplant Balls Recipe
Prep Time:
20 minutes
Cook Time:
33 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon ground flax seed
  • 2 tablespoons olive oil, divided
  • 1 cubed eggplant (5 cups)
  • 3 chopped garlic cloves
  • 1 ½ cups vegan panko or breadcrumbs
  • ¼ cup chopped parsley
  • ¼ cup nutritional yeast
  • 1 tablespoon soy sauce
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. In a small bowl combine the ground flax seed with 3 tablespoons of water and let sit for 10 minutes.
  2. Add 1 tablespoon oil to a large frying pan over medium-high heat.
  3. Add the eggplant and ¼ cup water to the pan and saute for 8 minutes, stirring frequently.
  4. Add the eggplant to a food processor along with the flax mixture, garlic, breadcrumbs, parsley, nutritional yeast, soy sauce, Italian seasoning, salt, and pepper.
  5. Pulse until you have a chunky mixture. Do not over process.
  6. Roll the mixture into 20 balls.
  7. Preheat the oven to 375 F.
  8. Add the remaining oil to a non-stick frying pan over medium-high heat.
  9. Add the eggplant balls to the pan and sear all sides for 5 minutes.
  10. Place the balls on a parchment paper-lined baking sheet and put in the oven for 20 minutes.
  11. Serve the eggplant balls on their own or with pasta and sauce.