• Tracy Davies

Eggplant & Mushroom Meatballs



These eggplant & mushroom meatballs are the perfect addition to your meat-free Monday meal plan! They give a flavour-packed punch that will have you second-guessing you aren't eating meat. Eggplant and mushrooms are low calorie vegetables, often used in Mediterranean diets, providing fibre and a range of beneficial nutrients. So, the next time your family request spaghetti and meatballs, give this recipe a go - they are kid-friendly and guaranteed to be enjoyed by the whole family!



Ingredients


To make the meatballs:

  • 1 medium eggplant, peeled and diced

  • 250g mushrooms, chopped

  • 2 Tablespoons olive oil

  • 1 Tablespoon dried thyme

  • 1/4 teaspoon black pepper

  • 1 teaspoon sea salt

  • 1 cup cashew nuts

  • 1/2 cup parmesan cheese, grated

  • 1 cup gluten-free breadcrumbs

  • 1 Tablespoon oregano

  • 1 Tablespoon dried basil

  • 1 large egg

  • 1 Tablespoon Worcestershire sauce

  • 2 Tablespoons tomato paste

  • 2 cloves garlic

To make the sauce:

  • 1 Tablespoon olive oil

  • 1 clove garlic

  • 700g passata

  • 1 bunch fresh basil, roughly chopped

  • grated parmesan cheese, grated to serve



Directions

  1. Preheat oven to 200C or 180C fan forced.

  2. Spray and line a large baking tray. Set aside.

  3. In a large mixing bowl, add the diced eggplant, 1 tablespoon of olive oil, salt and pepper, mixing to coat. Tip the eggplant onto the baking tray and spread evenly across one half of the tray.

  4. Add the mushrooms to the same mixing bowl and add the remaining tablespoon of olive oil, dried thyme, and pepper, mixing to coat. Spread the mushrooms evenly onto the other half of the baking tray. Place into the oven and bake for 15 minutes. Remove from the oven when cooked and set aside to cool.

  5. While the eggplant & mushrooms are cooling, place the cashew nuts into a food processor and blitz until they are fully ground. Scrape down the sides and place in a large mixing bowl. Add in the parmesan cheese, breadcrumbs, dried basil and thyme, mixing to combine. Set aside.

  6. Add the eggplant, mushrooms, egg, worcestershire sauce, tomato paste, and garlic to the food processor and blitz until ground. Pour the mixture in with the dry ingredients and using your hands mix the ingredients together until fully combined.

  7. Once the mixture is combined, place in the refrigerator to chill for 10 minutes.

  8. Remove from the fridge and using an ice cream scoop make golf-ball sized balls of the mixture, placing them onto a large lined baking tray.

  9. Place in the oven and bake for 25 minutes or until golden brown.

  10. In a large frypan, add the oil, and heat over a low heat. Add in the garlic and cook for 2 minutes, then add in the passata. Once the sauce is hot and bubbling, mix in the basil and then add the meatballs, cooking for 2 minutes. Remove from heat and serve with fresh basil and parmesan. Enjoy!



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