Eggplant Meatball (Vegan)
Eggplant meatballs are great vegan alternatives. These are delicious too.
Servings: 10 Balls
Calories: 220kcal
Equipment
Ingredients
- 1 large eggplant
- 250 gms mushroom
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup panko crumbs
- 2 - 3 tbsp roasted chickpea flour
Instructions
- Clean the eggplants and look out for any bugs
- Place it on a grill and roast for 5 - 7 minutes or till the skin started to turn burnt.
- Once the eggplant is roasted well, remove it from the grill and allow it to cool for some time.
- Then scrap out the skin and remove the flesh to a mixing bowl.
- You can also roast the eggplant in an oven for 15 - 20 minutes at 400F.
- Roast mushroom along with eggplant for 15 - 20 minutes.
- Now transfer them to a food processor and pulse to blend the veggies.
- Then add other ingredients and spices.
- Blend to a smooth yet tight paste.
- If the mixture is not tight binding or little moisture then add some more panko crumbs or bread crumbs.
- It will absorb the excess moisture.
- Now grease the palm and take out a spoon full of mixture and make roundels.
- Now either deep fry or bake or air fry the eggplant meatballs till it turns crispy.
- Deep frying - Heat oil in a pan. Drop the balls and fry till it's crispy and turns golden brown.
- Bake - Preheat the oven at 400 F. Place the prepared meatballs on a greased baking tray. Bake them for 20 - 25 minutes or till it turns crispy.
- Air fry - preheat the air fryer at 375 F for 5 minutes. Place the balls inside the air fryer basket. Set the timer to 15 - 20 minutes depending on the type of air fryer. Turn at around 8 minutes and flip carefully with help of a tong.
Video
Nutrition
Serving: 1meatball | Calories: 220kcal