If you are a vegan and still struggling to get over meat, this recipe is just the best for you. It is tasty, delicious yet very easy to make. Yes it is called meatballs but has no meat in it. It is vegan, and the secret is eggplant.
My daughter likes things like this, and she is very lucky because she has a mom who loves cooking. Kids don’t really like eggplant, but when you transform it into things like this they enjoy it very much. So to make my kids eat Eggplant I always try to transform it into different things, like Bacon, Burgers, Omelet, etc…. You will find some of this recipes here. I go above and beyond to please my family. Do you? I find joy in serving my family different, tasty and delicious meals and they in return love to eat such food and blesses me every day. And I feel blessed. Anywhere eggplant can be used in many different way and this is one of the best.
Though I love cooking, but being busy in the kitchen always trying to make
healthy meals for the family is not easy. So I make lots of this Eggplant Meat
balls when I have time eggplant and store them in the freezer for couple of
days.
You can serve this Eggplant meat balls with Spaghetti, Macarons or anything
your heath desire.
INGREDIENTS
1 large unpeeled, cubed eggplant
¼ cup of water
3 cloves of garlic
½ cup of breadcrumbs
½ cup finely chopped nuts
1 cup of finely chopped celery
1 cup finely chopped mushrooms (optional)
1 tbsp olive oil
1 tsp cumin powder
1 tsp coriander powder
½ tsp salt
FOR THE SAUCE
1 cup tomato paste
1 cup blended fresh tomatoes, or grated
1 large red onion, finely chopped
2 cloves of garlic, chopped
3 table spoon olive oil
1 tsp of paprika
Salt to taste
PREPARATION
- In a large frying pan over medium- heat high, add the eggplant, olive oil, garlic,
and water. Sprinkle with salt and cook stirring occasionally until the pieces
are tender. (10-15 minutes). Remove from the stove and leave until cool
enough to handle. - While the eggplant cools, make the tomato sauce, In a medium saucepan,
add tomato paste, tomato fresh, chopped onion, chopped garlic, olive oil,
paprika and salt. Cook for 10 to 15 minutes. - Transfer the eggplant to a large bowl, add breadcrumbs, olive oil, chopped
mushrooms, chopped nuts, garlic, celery, cumin, coriander and salt. Use your
hands to vigorously blend all ingredients together. - Form the mixture unto balls, cover a baking sheet with parchment, place the eggplant meatballs and bake
for 20 minutes or until the balls are golden brown on both sides. - Remove the balls from the oven and mix together with the tomato sauce
and serve immediately. To store, remove some balls before mixing with the
sauce and store in the fridge. Whenever you want to serve make the sauce,
add the balls and serve.
