Vegan Eggplant Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6 (makes about 24 meatballs)
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Calories
183 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean
Vegan Eggplant Meatballs
Description
Vegan Eggplant Meatballs start by roasting whole eggplants until soft, then scooping out the flesh and wringing out excess moisture to prevent sogginess. The mashed eggplant is mixed with hummus, garlic, warming spices like cumin, coriander, and optional cayenne, fresh cilantro, pine nuts for texture, and whole wheat panko breadcrumbs to help bind the mixture. The formed meatballs are coated in additional breadcrumbs, lightly oiled, and baked until firm with a crisp outer layer. A finishing broil can add extra golden color.
The accompanying creamy hummus sauce combines additional hummus and dairy-free yogurt with lemon juice and fresh herbs, providing a tangy, cooling contrast. Served alongside pita bread and fresh vegetables like cucumber, tomato, and red onion, these meatballs offer a balanced dish with varied textures and Mediterranean-inspired flavors.
Leftover meatballs can be refrigerated and repurposed the next day in salads or sandwiches, making them practical for meal prep. Choosing flavored hummus, such as roasted pine nut, can add depth to the dish without additional seasonings. This recipe showcases how eggplant's mildness and creaminess work well in vegetarian meatball-style preparations.
Ingredients
Meatballs:
- 2 eggplant about 42 ounces total, large
- ¼ cup hummus
- 1 clove garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ¾ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper (optional)
- 2 tablespoons cilantro chopped
- ¼ cup pine nuts
- 1 cup panko breadcrumbs preferably whole wheat; plus about ½ cup for dredging
- olive oil spray form
Creamy Hummus Sauce:
- ½ cup hummus
- ½ cup dairy-free yogurt
- 2 teaspoons lemon juice
- 2 tablespoons cilantro chopped
- 2 tablespoons mint chopped
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.
Notes
- You can use plain or flavored hummus; roasted pine nut-flavored adds extra depth.
- Serve meatballs with creamy hummus sauce, fresh pita or naan, and crisp vegetables like cucumber and tomato.
- Leftover meatballs keep well for next-day lunches as salad toppings or sandwich fillings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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