The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (45)
Vegan Eggplant Meatballs
NUTRITION · PER SERVING100M COOK
CAL 6%·PRO 5%
CARBS 10G32% OF CAL
2G FIBER7G OTHER2G TOTAL SUGAR
FAT 9G61% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan meatballs made from roasted eggplant, lentils, and breadcrumbs with herbs and umami depth. Flavorful enough to satisfy even meat eaters.
starteritalianbeans⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 1/2 cups breadcrumbs
- 1/2 cup extra virgin olive oil, (plus 2 more tablespoons )
- 3 tablespoons pureed carrot or sweet potato, ( (or 1 large egg if not vegan))
- Kosher salt
- 1 globe eggplant
- 2/3 cup cooked lentils, ((I used green lentils))
- 2 medium cloves garlic, minced
- 1/4 cup roughly chopped basil
- 1/4 cup roughly chopped parsley
- 1/3 cup nutritional yeast, ((or chickpea flour))
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup grapeseed oil ((for frying))
At a glance
PER SERVING · TIME 100M
CAL 6%·PRO 5%
CARBS 10G32% OF CAL
2G FIBER7G OTHER2G TOTAL SUGAR
FAT 9G61% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 159mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 18mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.