Eggplant 'meat' balls

Ingredients

2 x large eggplants

1 cup rice crumbs

1 cup finely chopped nuts (walnut, pecan almond etc)

3/4 cup chopped green/kalamata olives

2 chia eggs (2 tbs chia seeds + 1/2 cup hot water - mix well and leave to soak for a few minutes)

2 tbs garlic oil

1/2 cup vegetable stock

1 cup nutritional yeast

1 tsp salt

1 tsp pepper

2 tsp oregano/basil (more if fresh)

Method

Preheat the oven to 190C. Line a baking sheet with parchment paper and set aside.

Chop the eggplant into 2cm pieces. Heat garlic oil over medium heat and add eggplant along with 1/2 cup of stock. Sauté for 10 minutes until eggplant is slightly brown and tender.

Transfer eggplant to a food processor your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Transfer to a large bowl. Add all the other ingredients and mix well by hand. Taste and adjust seasonings.

Roll the meatball mixture into balls 1 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside. 

When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh basil and vegan parmesan.

Original recipe: Eggplant meatballs with zucchini noodles