Craving a cozy dish that feels hearty but is 100% plant based? These delicious baked eggplant meatballs are vegan, gluten free, dairy free and totally delicious. Serve them over spaghetti squash, zoodles, or lentil pasta for a filling meal.
Eggplants are a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, folic acid, potassium, and more! They're high in fiber and polyphenols, both of which may help reduce blood sugar levels. Eggplants are a nightshade, so those that are sensitive or have inflammatory conditions should avoid them!
4 oz vegetable stock (or chicken stock if not vegan)
3 tbsp Nutritional Yeast (we love Braggs)
Directions
Preheat oven to 350 F
Heat oil in medium saucepan on medium- high heat. Sauté eggplant, onion, garlic and broth for about 15 min, or until eggplant is soft and stock is absorbed. Add salt and pepper to taste
Place eggplant and onion mixture into a food processor and pulse a few times to combine. DO NOT over mix into a purée.
Fold in almond flour, nutritional yeast, egg and basil and stir to combine
Drop in heaping tablespoons onto an oiled cookie sheet and bake for 45 min, or until firm
Serve over spaghetti squash or zoodles with a marinara or vegan pesto for a hearty meal!
