Aubergine Bliss Balls: A Vegan Meatball Revelation
Hey there, fellow food lovers! It's Chef Veggie Verity here, and today we're diving into a recipe that's close to my heart (and my stomach!). I've always believed that plant-based eating doesn't mean sacrificing flavor or satisfaction, and these Easy Vegan Meatballs prove just that.
My journey into vegan cooking started with a desire to create delicious, cruelty-free versions of the dishes I grew up with. And let me tell you, finding the perfect vegan meatball has been quite the adventure. After countless trials, I've finally landed on a recipe that's a real winner – and it all hinges on the humble aubergine (or eggplant, if you prefer!).
These aren't your average veggie balls, friends. They're crispy on the outside, wonderfully soft and flavorful on the inside, and packed with goodness. What makes them so special? The secret is the roasted aubergine, which gives them a unique 'meaty' texture without any actual meat. It’s a simple trick but it creates wonders, and when combined with chickpeas and a medley of herbs and spices, you’ll be amazed.
These meatballs are not just healthy and delicious, they're also incredibly versatile. Serve them with a simple tomato sauce and your favorite pasta for a cozy weeknight meal. They're also fantastic in sandwiches, or as part of a larger, vibrant bowl. Oh, and don't forget a cheeky glass of your favorite beverage to complete the perfect meal!
Let’s get cooking, shall we?
Yields: About 20 meatballs Prep time: 30 minutes Cook time: 30 minutes
Ingredients:
For the Meatballs:
- 1 large aubergine
- 1 cup cooked chickpeas, drained and rinsed
- 30g (about 2 tablespoons) finely chopped walnuts
- 2 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 20g (about 5) sundried tomatoes (not in oil), soaked in boiling water (optional)
- ½ teaspoon hot chilli flakes (adjust to your taste)
- 2 teaspoons dried oregano
- 1 teaspoon lemon zest
- 3 packed tablespoons finely chopped fresh parsley and/or basil
- 1 tablespoon lemon juice
- 1 tablespoon chickpea brine (aquafaba)
- 1 ½ tablespoons rice flour (or regular flour if not gluten-free)
- Salt and freshly ground black pepper to taste
- A small handful of pine nuts (optional, for topping)
- Olive oil for baking or sautéeing
Instructions
- Prepare the Aubergine: Slice the aubergine lengthwise into thin slices (about 1/8 inch thick). Sprinkle generously with salt and set aside for at least an hour to draw out any bitterness. If you’re skipping this step, you are doing so at your own peril, although modern aubergines don’t tend to be bitter anymore
- Sauté Aromatics: Heat a tablespoon of olive oil in a small frying pan. Add the chopped shallots and garlic and sauté until softened, about 5 minutes.
- Process Chickpeas and Tomatoes: In a food processor, shred the chickpeas until finely chopped. If using, remove the sun-dried tomatoes from their soaking water, squeeze out excess moisture, and finely dice them.
- Cook Aubergine: Rinse the aubergine slices thoroughly to remove excess salt, then chop them into a fine dice. Heat another tablespoon of olive oil in the frying pan and cook the diced aubergine until softened and slightly browned.
- Combine Ingredients: In a large mixing bowl, combine the shredded chickpeas, cooked aubergine, diced sundried tomatoes (if using), sautéed shallots and garlic, walnuts, chilli flakes, dried oregano, fresh herbs, lemon juice, and lemon zest. Season with black pepper. If you salted your aubergines, skip adding salt, otherwise, add a little salt to taste.
- Add Binding Agents: Mix all the ingredients thoroughly using your hands. Add the aquafaba and rice flour. If not using sundried tomatoes, you might need to add a bit more aquafaba and rice flour.
- Rest the Mixture: Set the mixture aside for about an hour to allow the ingredients to bind together.
- Shape the Meatballs: Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper. Using your hands, shape the mixture into small balls (about 20g each). If using, gently press a few pine nuts into the surface of each meatball.
- Bake the Meatballs: Lightly brush each meatball with olive oil, then place them on the prepared baking tray. Bake for 15 minutes, then flip and bake for another 15 minutes until golden brown and slightly crispy. Alternatively, you can gently pan-fry them with care.
Notes:
- Aquafaba is the liquid from a can of chickpeas. If making your own, soak chickpeas overnight, rinse them and cook them in lots of water for an hour until soft. Drain the chickpeas and keep the cooking liquid (aquafaba). If too runny, simmer to reduce.
Serving Suggestions:
- Serve these lovely aubergine meatballs with a simple tomato sauce over your favourite pasta.
- They also make a great addition to a salad or a wrap.
- Enjoy with a side of roasted vegetables for a complete meal.
Do share your creations on Instagram using #lazycatkitchen and @lazycatkitchen. I love to see what you create in your kitchens!
Enjoy your cooking, friends! Happy eating!