5.0 from 12 votes
Vegan Eggplant Meatballs
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.