Adapted from Raquel Pelzel | Umami Bomb | Workman Publishing Company, 2019
These eggplant “meatballs” are reminiscent of falafel and made, brilliantly, with roasted eggplant, lentils, and bread crumbs. What results is a crisp crust, a tender interior, and an impossibly enticing taste. Whether you choose to try them atop pasta smothered in marinara, tucked in pitas with a dollop of tzatziki, or made into a veggie meatball sub, we can promise you won’t miss the meat.–Angie Zoobkoff
Eggplant Meatballs Quick Glance 1 H, 15 M 1 H, 45 M Makes 20 meatballs Print Recipe
Want it? Click it.
IngredientsUSMetric Email Grocery List
Send Grocery List
Email the grocery list for this recipe to:
Send Is required Sign me up for your newsletter, too! Is required 1 1/2 cups fresh bread crumbs (from 3 to 4 slices of bread) 1/2 cup plus 2 tablespoons extra-virgin olive oil Kosher salt 1 large globe eggplant (1 1/4 to 1 1/2 pounds) 1 large egg 2/3 cup cooked lentils 2 medium garlic cloves, peeled and minced 1/4 cup roughly chopped fresh basil leaves 1/4 cup roughly chopped fresh parsley leaves 1/3 cup nutritional yeast 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1 cup neutral-tasting vegetable oil Directions 1. Adjust an oven rack to the middle position and preheat the oven to 300°F (149°C). 2. In a medium bowl, combine the bread crumbs with 2 tablespoons olive oil and 1/4 teaspoon salt and stir to combine. 3. Dump the bread crumbs on a rimmed baking sheet and spread in an even layer. Bake until the bread crumbs are lightly golden and completely dry, stirring halfway through, 12 to 15 minutes. 4. Transfer the bread crumbs to a large plate. Increase the oven temperature to 375°F (191°C). 5. Line the sheet pan with aluminum foil and place the eggplant on top. Prick it 3 to 4 times with a fork. Roast it until a paring knife easily slips into the center, 40 to 50 minutes. (It should be very tender throughout.) 6. Remove the eggplant from the oven and use scissors to cut an “X” in the bottom. Transfer it, stem side up, to a colander set in the sink and let it drain and cool for 20 minutes. 7. Set the eggplant on a cutting board and slice it open lengthwise, then scoop out the flesh and place it in the bowl of a food processor (if a few charred bits of skin get into the flesh, it’s fine). 8. Add the egg, lentils, garlic, basil, parsley, nutritional yeast, 3/4 teaspoon salt, black pepper, and crushed red pepper flakes and process for 12 one-second pulses to combine. 9. Add the toasted bread crumbs and pulse 2 or 3 times to combine. 10. Scrape the mixture into a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for at least 20 minutes or overnight. The batter should resemble very thick oatmeal. 11. In a large, deep, heavy-bottomed skillet over medium-high heat, warm the vegetable oil and 1/2 cup olive oil for 2 minutes. 12. Shape the eggplant mixture into golf ball-size pieces and roll until they’re nice and round. Drop 1 into the oil. It should immediately sizzle and be surrounded by small bubbles—if not, let the oil heat up some more. Add a few more balls to the oil, taking care not to overcrowd the pan. 13. Fry the “meatballs” in batches, browning them on all sides, 5 to 15 minutes for each batch, depending on the exact temperature of the oil and the size of your meatballs. 14. Transfer the meatballs to a paper towel-lined plate. Serve immediately. HOW TO SERVE THESE EGGPLANT “MEATBALLS” The options for these tender vegetarian balls are endless but here are a few suggestions. We’d love to hear how you served them in a comment below.
Piled atop spaghetti and smothered in marinara sauce.
Tucked into a pita with tzatziki or hummus and plenty of cucumbers, lettuce, onions, or other vegetables.
Served as a knife-and-fork appetizer with tahini sauce for dipping.
Tucked into a toasted sub roll and topped with marinara and cheese as a vegetarian “meatball” sub. Show Nutrition #Entree #American #MeatlessMondays #StealthyHealthy #Vegetarian