Vegan Eggplant Meatballs

We recommend serving these vegan meatballs with Marinara tomato sauce (or a dipping sauce like Tzatziki).

Ingredients:

1 ½ cups breadcrumbs
1/2 cup extra virgin olive oil (plus 2 extra tablespoons)
3 tablespoons mashed carrots or sweet potatoes (or 1 egg for a non-vegan option)
Salt
1 eggplant
2/3 cup cooked lentils (such as green lentils)
2 cloves garlic, minced
1/4 cup chopped basil
1/4 cup chopped parsley
1/3 cup nutritional yeast (or chickpea flour)
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup grapeseed oil (for frying)

Directions:

1. Preheat oven to 150°C (rack in the middle of the oven).
2. Place the breadcrumbs in a medium bowl and toss with 2 tablespoons olive oil and 1/4 teaspoon salt. Place on a baking sheet and spread evenly. Bake for about 10 minutes; stir halfway through. Then transfer to a large plate and set aside.
3. Increase oven temperature to 375°F (190°C).
4. Line a baking sheet with aluminum foil and place the eggplant on top. Prick with a fork 3-4 times and bake until a knife inserted into the center comes out clean (about 40-50 minutes). The eggplant should be completely soft. Remove from oven and use scissors to make an X-shaped cut in the bottom of the eggplant. Transfer to a colander, place in the sink, drain, and let cool for 20 minutes.
5. Place the eggplant on a cutting board, cut lengthwise, scoop out the flesh, and place in the bowl of a food processor. Also add the mashed carrot/sweet potato (or egg), lentils, garlic, basil, parsley, nutritional yeast (or chickpea flour), and 3/4 teaspoon each of salt, black pepper, and crushed red pepper flakes. Process 12 times for one second each to combine. Add the breadcrumbs and pulse until everything is combined.
6. Place the mixture in a medium bowl, cover with plastic wrap, and refrigerate for 20 minutes (or overnight).
7. Form the eggplant mixture into golf ball-sized balls and roll them until they are nicely round.
8. In a large, heavy-bottomed skillet, heat the grapeseed oil and remaining 1/2 cup olive oil over medium-high heat (2 minutes).
9. Drop the meatballs into the hot oil, taking care not to overcrowd the pan. Fry in batches, browning on all sides (3-5 minutes per batch).
10. Transfer the meatballs to a paper towel-lined plate and serve immediately. Enjoy!

Yield: 16-20 meatballs
Recipe: themediterraneandish.com