Meatfree Monday- Eggplant Balls

Meatfree Monday- Eggplant Balls


     As summer comes to a close, my local farmer’s market is abundant with eggplants and I have been searching for new recipes featuring this versatile ingredient. I found a recipe in a great Italian cookbook I have called, Vegetables from an Italian Garden. The original recipe called for cheese, eggs and flour, most fried dishes do, but I have been playing around in the kitchen and veganized this dish!

This recipe is so easy, flavorful and fun to make that these are going to be on my holiday table this fall and winter!

Small basket of baby eggplants or 1 medium sized one
Large handful of basil leaves
1/4 cup nutritional yeast
1/4 cup brown rice flour
1/4 cup gluten free bread crumbs (a few extra shakes for rolling)
1 1/2 clove of garlic
Salt and pepper to taste

Bring a medium sized saucepan filled with water to a bowl
Chop the eggplants into one inch pieces

When the water is boiled, add the eggplants and cook until soft
I found the time varied depending on how ripe the eggplants were, but roughly 15-20 minutes
*If using the fairytale variety, the time is a lot less, just keep an eye on it
Meanwhile, wash and dry the basil leaves, when dry finely chop and set aside
When the eggplants are soft, drain and chop and add to a mixing bowl

Add the dry ingredients, minced garlic and basil, mix until combined


Seasonal with salt and pepper, mix again
Take a spoonful, form into small balls and roll in extra breadcrumbs


Gently fry in heated olive oil


Flip half way when brown, about 5-7 minutes


Serve with fresh tomatoes and your favorite drizzle of dressing



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