Eggplant Lentil Meatballs

Dinner, Lunch, Main Dish, Vegan

Eggplant Lentil Meatballs have a bold and delicious flavor.  Some key ingredients included sautéed eggplant and onions, minced garlic and lentils.  The meatballs were marinated in a tasty marinara sauce.  This is a great comfort food dish for this time of year.



Eggplant Lentil Meatballs

1 eggplant, cubed
2 cloves of garlic, minced
1-2 tablespoons of olive oil
½ cup of quick oats
1 cup of cooked green lentils
½ cup of lemon juice
1 tablespoon of lemon zest
1/3 cup of green olives, seeds removed and chopped, if necessary
2 teaspoons of sriracha sauce
2 teaspoons of tahini
1/4 teaspoon of cayenne pepper
1 tablespoon of Italian seasoning
1/2 teaspoon of onion powder
Sprinkle of Himalayan salt and pepper, as desired
2 tablespoons of nutritional yeast
1 28 oz. jar of marinara sauce
Preheat the oven to 350F degrees.
Prepare lentils according to directions on packaging.
-Meatballs: – Chop the eggplant into bite size pieces.  In a cast iron skillet with olive oil, add the chopped onions and eggplant, bring to medium heat and cook to soften for 15 minutes.
-In a food processor pulse oats until it’s fine then add to a small bowl and set aside.  After the eggplant and onion mixture is sauteed, add to the food processor along with the cooked lentils, olives, lemon juice, spices, sriracha sauce and tahini.  Pulse to combine ingredients.
-Add ½ cup of the pulsed quick oats to the food processor then gently mix again.  The oats will thicken up the meatballs.
-Line a baking sheet with parchment paper, then with a 1-inch cookie scooper, shape plant-based meatballs and place on the baking sheet.  Bake in the oven for 10-15 minutes or until meatballs are browned.
Sauce: In a cast iron skillet, add the marinara sauce and additional seasoning, if desired.   Add the eggplant and lentil meatballs.  Simmer for 15 to 20 minutes.  Garnish with chopped basil and vegan parmesan cheese.  Serve with chickpea spaghetti and crusty bread. Enjoy!

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