Servings
Font
Back
Vegan Eggplant Meatballs
4.9 from 86 votes

Vegan Eggplant Meatballs

Vegan Eggplant Meatballs combine roasted eggplant and cooked lentils with aromatic herbs, nutritional yeast, and breadcrumbs to create moist, flavorful meatballs. The roasting softens the eggplant and intensifies its flavor, while frying in grapeseed oil adds a crisp exterior. This plant-based option makes a hearty addition to sauces or can be served as a snack with dips. Their texture balances tenderness with a slight crust, achieved through oven-to-frying preparation.

Prep Time
20 mins
Cook Time
1 hr
Chill Time
20 mins
Total Time
1 hr 40 mins
Servings: 20 meatballs
Calories: 509 kcal
Course: Main Course, Appetizer
Cuisine: Mediterranean, Italian

Ingredients

  • 1 1/2 cups breadcrumbs
  • 1/2 cup extra virgin olive oil plus 2 more tablespoons
  • 3 tablespoons carrot or 1 large egg if not vegan, pureed or sweet potato
  • kosher salt
  • 1 globe eggplant
  • 2/3 cup lentils I used green lentils, cooked
  • 2 garlic medium cloves, minced
  • 1/4 cup basil roughly chopped
  • 1/4 cup parsley roughly chopped
  • 1/3 cup nutritional yeast or chickpea flour
  • 1/2 teaspoon black pepper ground
  • 1/4 teaspoon red pepper flakes crushed
  • 1 cup grapeseed oil (for frying)

Instructions

    Cup of Yum
  1. Adjust an oven rack to the middle position and heat the oven to 300 degrees F.
  2. Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.
  3. Increase the oven temperature to 375 degrees.
  4. Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.
  5. Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.
  6. Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.
  7. Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.
  8. Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.
  9. Drop one of the balls into the oil, it should immediately sizzle—if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the “meatballs” in batches, browning them on all sides (3 to 5 minutes for each batch).
  10. Transfer to a paper towel-lined plate and serve immediately.

Notes

  • This recipe produces 16 to 20 meatballs, suitable for meals or appetizers.
  • For serving with marinara or spaghetti sauce, warm the sauce first and then add the meatballs to soak for a few minutes.
  • Meatballs can also be served as appetizers with dipping sauces like tzatziki for variety.
  • Store leftovers in a tight-lid glass container in the refrigerator for up to 3 days.
  • To freeze, spread meatballs on a tray once cooled for an hour, then transfer to a container; they keep for 1 to 2 months.
  • Reheat frozen meatballs in a medium-heated oven until warmed through.

Nutrition Information

Serving 1meatball Calories 50.9kcal (3%) Carbohydrates 9.2g (3%) Protein 2.3g (5%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 0.2g (1%) Sodium 74.4mg (3%) Potassium 118.1mg (3%) Fiber 1.9g (8%) Sugar 1.5g (3%) Vitamin A 408.4IU (8%) Vitamin C 0.9mg (1%) Calcium 20.7mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 20 meatballs

Amount Per Serving

Calories 509

% Daily Value*

Serving 1meatball
Calories 50.9kcal 3%
Carbohydrates 9.2g 3%
Protein 2.3g 5%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.2g 1%
Sodium 74.4mg 3%
Potassium 118.1mg 3%
Fiber 1.9g 8%
Sugar 1.5g 3%
Vitamin A 408.4IU 8%
Vitamin C 0.9mg 1%
Calcium 20.7mg 2%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.