Yummy Baked Eggplant Meatballs
This Yummy Baked Eggplant Meatballs recipe is one of my favorite ways to make vegan meatballs. Tender "meatballs" in a tasty marinara sauce!
Equipment
Ingredients
FOR THE MEATBALLS
- 1 medium eggplant halved lengthwise
- 4 tablespoons olive oil separated
- 1 cup cooked lentils
- 1/3 cup cooked brown rice
- 3 cloves garlic peeled
- 1/2 bunch flat leaf parsley stems removed
- 1 small yellow onion quartered
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup breadcrumbs
- 1 cup vegan mozzarella
- 2 tablespoons fresh oregano or sub basil
FOR THE SAUCE
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- red pepper flakes optional, to taste
- 1 28-ounce can crushed tomatoes
- 1 25-ounce jar marinara sauce
FOR SERVING
- grated vegan parmesan optional
- pasta, garlic bread optional
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cut the eggplant in half lengthwise and drizzle the cut sides with 2 tablespoons of olive oil. Place cut-side down on the baking sheet and place in the oven for 40-50 minutes, or until the eggplant is super tender. You'll know it is done when the skin starts to collapse. Remove from the oven and allow to cool for about 5 minutes.
- While the eggplant is roasting, make the sauce. Heat the oil in an oven-safe stock pot over medium heat. Add the onion, garlic & dry seasonings and cook, stirring frequently for 3 minutes. Pour in the crushed tomatoes & marinara. Bring to a boil, then lower the heat and simmer while you finish the meatballs. Taste and adjust the salt & pepper as needed.
- Scoop out the eggplant from the skin and add it to a food processor with the lentils, brown rice, garlic, parsley, onion, oregano, salt & pepper. Pulse until combined, being sure not to over-process it. Transfer the mixture to a bowl and add the breadcrumbs. Mix until combined and place in the fridge for 20 minutes to chill.
- Oil your hands and use a cookie scoop to make 8-10 meatballs. Add the rest of the olive oil to a skillet and heat it over medium-high heat. Once hot, add the meatballs and cook until browned on all sides (approx. 2 minutes per side) - lower the heat as needed so they don't burn. Use tongs to place the meatballs in the marinara sauce. Top with the vegan cheese and some fresh oregano. Place in the oven for 15 minutes. For a crispier top, turn the oven to broil for the last couple minutes.
- Remove from the oven, top with more fresh oregano and vegan parmesan. Serve as is, with garlic bread or pasta.
Video
Notes
- I bought my lentils pre-cooked to keep this easy. You can usually find cooked lentils in the produce section or in the canned section.
- I used a microwave pouch of brown rice to keep this easy.
- You can use basil instead of oregano if needed.
- The meatballs are meant to be super tender. If you want a slightly dryer texture, I would increase the breadcrumbs to 3/4 cup.
- If you don't have an oven-safe stock pot, you can transfer the sauce to a baking dish right before adding the meatballs.
Nutrition
Calories: 383kcal | Carbohydrates: 46g | Protein: 10g | Fat: 20g