07/29/2019Pasta - Main courses
Vegan Eggplant Meatballs
Servings
4
Ingredients
Cups
- -eggplants 4
- -quinoa 100 (g)
- -onion 2
- -walnuts 200 (g)
- -oat flakes 100 (g)
- -flat-leaf parsley 3 (branches)
- -olive oil 4 (tbsp)
- -salt
- -pepper
- -cumin 0.5 (tsp)
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Steps
- Preheat the oven to 392°F.
- Trim the ends of the eggplants and cut them in half lengthwise. Place them on a baking sheet with parchment paper, flesh side up. Score the flesh with the tip of a knife. Drizzle a little olive oil over all the eggplant halves. Season with salt and pepper. Bake for 45 minutes.
- Peel and thinly slice the onions. In a frying pan, heat a spoonful of olive oil and sauté the onions until they are nicely browned.
- Mix the nuts and oat flakes together with a pinch of salt and cumin to obtain a powder.
- Cook the quinoa in water. Drain well. Chop the parsley.
- Retrieve the flesh of the eggplants by shredding it with a fork. Pass all the remaining skins through a blender.
- In a mixing bowl, combine the shredded eggplant flesh, the blended skin, the crushed walnuts and oat flakes, the grilled onions, the parsley, and the quinoa.
- Mix by hand and then shape into meatballs (I make about 20, 5 per person). Place them on a baking sheet with parchment paper and bake for 12 minutes.
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Vegan Eggplant Meatballs
For: 4 serv.Difficulty: MediumPreparation: 35 minCooking: 1h00
Ingredients
- -eggplants 4
- -quinoa 100 (g)
- -onion 2
- -walnuts 200 (g)
- -oat flakes 100 (g)
- -flat-leaf parsley 3 (branches)
- -olive oil 4 (tbsp)
- -salt
- -pepper
- -cumin 0.5 (tsp)
Steps
Steps
- Preheat the oven to 392°F.
- Trim the ends of the eggplants and cut them in half lengthwise. Place them on a baking sheet with parchment paper, flesh side up. Score the flesh with the tip of a knife. Drizzle a little olive oil over all the eggplant halves. Season with salt and pepper. Bake for 45 minutes.
- Peel and thinly slice the onions. In a frying pan, heat a spoonful of olive oil and sauté the onions until they are nicely browned.
- Mix the nuts and oat flakes together with a pinch of salt and cumin to obtain a powder.
- Cook the quinoa in water. Drain well. Chop the parsley.
- Retrieve the flesh of the eggplants by shredding it with a fork. Pass all the remaining skins through a blender.
- In a mixing bowl, combine the shredded eggplant flesh, the blended skin, the crushed walnuts and oat flakes, the grilled onions, the parsley, and the quinoa.
- Mix by hand and then shape into meatballs (I make about 20, 5 per person). Place them on a baking sheet with parchment paper and bake for 12 minutes.