Vegan Eggplant Meatballs

Name: Vegan Eggplant Meatballs
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 (makes about 24 meatballs)
Ingredients: 2 large eggplants; ¼ cup hummus; 1 clove garlic; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¾ teaspoon kosher salt; ⅛ teaspoon cayenne pepper; 2 tablespoons chopped cilantro; ¼ cup pine nuts; 1 cup panko breadcrumbs (preferably whole wheat) plus about ½ cup for dredging; Olive oil spray; ½ cup hummus; ½ cup dairy-free yogurt; 2 teaspoons lemon juice; 2 tablespoons chopped cilantro, mint or combination of the two

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6 (makes about 24 meatballs)
Calories
183 kcal
Course
Main Course, Appetizer
Cuisine
Mediterranean

Vegan Eggplant Meatballs

Kaitlin Farley

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Savory eggplant and creamy hummus form the base of these vegan eggplant meatballs. Infused with Mediterranean flavors, they are a delicious and healthy alternative to traditional meatballs.

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Ingredients

Servings

Meatballs:

2 large eggplants (about 42 ounces total)
¼ cup hummus
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon kosher salt
⅛ teaspoon cayenne pepper (optional)
2 tablespoons chopped cilantro
¼ cup pine nuts
1 cup panko breadcrumbs (preferably whole wheat) plus about ½ cup for dredging
Olive oil spray

Creamy Hummus Sauce:

½ cup hummus
½ cup dairy-free yogurt
2 teaspoons lemon juice
2 tablespoons chopped cilantro, mint or combination of the two

Optional for serving: pita bread

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Instructions

Preheat oven to 400°F.
Prick the eggplants all over with a fork. Place them on a lined baking sheet and roast in the oven 45-55 minutes until soft. Remove from oven and let cool. Scoop the flesh out and place it in cheesecloth or a dish towel and wring out any excess water. Place the eggplant in a bowl and chop it up.
Stir in the hummus, garlic, cumin, coriander, salt, cayenne, cilantro, and pine nuts. Add the breadcrumbs and stir until combined. Add more breadcrumbs as needed until the mixture holds together.
Place the remaining ½ cup breadcrumbs in a shallow dish. Form the eggplant mixture into meatballs (I like using a small cookie scoop for this) and lightly roll them in the breadcrumbs. Place them on a greased baking sheet. Discard any remaining breadcrumbs. Spray or brush the meatballs with olive oil. Bake in the oven 18-22 minutes until firm. For an extra golden crust, place them under the broiler for a few minutes at the end.
To make the sauce, stir the hummus, yogurt, lemon juice and herbs together in a bowl. Top the sauce with some of the oil and pine nuts from the hummus container. Serve the meatballs with the sauce.

Notes

You can use plain or flavored hummus in this recipe. I like to use roasted pine nut-flavored hummus.
Serve the meatballs with the creamy hummus sauce on the side to dip into, pita bread or naan, and fresh vegetables like cucumber, tomato, and red onion.
Leftover meatballs are perfect to pack for lunch the next day on top of a salad or tucked into pita bread as a sandwich.

Nutrition Information

Show Details

Serving 4 meatballs Calories 183kcal (9%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Cholesterol 1mg (0%) Sodium 492mg (21%) Potassium 486mg (14%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 98IU (2%) Vitamin C 4mg (4%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6(makes about 24 meatballs)

Amount Per Serving

Calories 183 kcal

% Daily Value*

Serving	4 meatballs
Calories	183kcal	9%
Carbohydrates	23g	8%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Cholesterol	1mg	0%
Sodium	492mg	21%
Potassium	486mg	10%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	98IU	2%
Vitamin C	4mg	4%
Calcium	71mg	7%
Iron	2mg	11%