Vegan Eggplant Balls

Ingredients:

FOR THE SAUCE:

1 fresh tomato (chopped)

2 cloves of garlic (minced)

6 mushrooms (chopped)

½ red onion diced

Lemon half (juiced)

½ cup filtered water

FOR THE BALLS:

1 eggplant (chopped)

½ red onion (diced)

3 cloves of garlic (minced)

¼ lemon’s juice

1 slice of rye bread

½ cup fresh parsley

1 ½ tsp mixed herbs (thyme, basil, rosemary)

1 tsp chili flakes

½ cup breadcrumbs

½ fresh chili pepper

Instructions:

FOR THE SAUCE:

Step 1: Lightly pan sear the onion and garlic together, until soft.

Step 2: Add mushrooms for another minute or two.

Step 3: Once they are relatively soft, add the fresh tomato.

Step 4: Add ½ cup filtered water.

Step 5: Add the lemon juice and allow it to simmer until it thickens for about 30 minutes.

FOR THE EGGPLANT BALLS:

Step 1: Pan sear the onion and the eggplant for a couple of minutes.

Step 2: Then add the garlic and the lemon juice and pan sear until the eggplant is soft and brown.

Step 3: Let the mixture cool slightly.

Step 4: Add breadcrumbs with the herbs and the chili and then the eggplant mixture.

Step 5: Keep mixing until all the ingredients are combined and a fine crumb has formed.

Step 6: Shape the mixture into golf ball sized balls and place them on a plate in the fridge.

Step 7: Once the balls have chilled, pan sear them to brown them on all sides.

Step 8: Serve with the tomato sauce as a Greek tapas dish or on top of pasta.

 

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