Roasted Eggplant "No Meat" Balls

Published August 2nd, 2016 by Unknown

This is one of our customer favorites, and we have had several requests for the recipe. We encourage our clients to learn how to cook plant-based, and love sharing recipes for you to try at home! This one is a great recipe for the entire family to enjoy!

We usually serve this with whole grain pasta or brown rice pasta for our GF friends. You can make your own marinara (oil free) using vegetable broth to sauté your onions, garlic, veggies etc. We love to mince up some onion, zucchini, carrots, garlic, portabellas, fresh basil and oregano, sauté them and add a little bit of red wine and some crushed tomatoes. If you’re in a time crunch, the grocery store sells a fat free marinara that is delicious! Dellalo brand does not use any oil in their sauce!


Eggplant Meatballs and Penne


-             3 c diced eggplant

-             2 tbsp liquid amino

-             ¼ c amaranth

-             ¾ c vegetable broth

-             ½ medium sweet onion diced

-             1 garlic clove minced

-             1 tbsp nutritional yeast

-             2 tsp dried basil

-             1 tsp dried oregano

-             1 tsp liquid smoke (optional) or 2 tsp smoked paprika

-             ¼ c garbanzo bean flour


-             16 oz brown rice penne

-             25 oz marinara


Preheat oven to 400. Line a baking sheet with parchment paper. Spread eggplant chunks on the baking sheet and drizzle liquid amino over them. Sprinkle with salt and pepper. Roast for 20 minutes. When they are caramelized, remove from oven let cool for 5 minutes.

Meanwhile combine amaranth and vegetable broth in pot and cover. Bring to a boil then reduce heat and crack the lid. Simmer until liquid has cooked away, about 10-15 minutes. Fluff and set aside.

While eggplant is in the oven, sauté onion and garlic in vegetable broth until onion is translucent. Then remove from heat.

Combine eggplant onion and garlic nutritional yeast, basil, oregano and liquid smoke or smoked paprika into processor. Pulse a few times until it is broken up and mushy but still chunky.

Add eggplant mix to the garbanzo bean flour and amaranth and mix. Scoop about 2 tbsp, roll in hand to make meatball. Place on parchment lined baking sheet. Bake for 25-30 mins. Meatballs should be slightly browned and firm.

Boil pasta set timer for 10 mins (if making brown rice pasta) and drain. Rinse with cold water.

Serve over pasta and sauce or on your favorite whole wheat, oil free bread or pita

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