Vegan Eggplant Meatballs with Garlic and Basil
Ingredients
- 1 large eggplant
- 2-3 TB avocado oil
- 1 1/2 cup rice crumbs or bread crumbs
- 3 cloves garlic, chopped
- 1/4 cup fresh or dry basil
- 2 tbsp dried parsley
- salt, pepper, Italian Seasoning to taste
- 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
Preparation
Preheat oven to 375°F
Chop eggplant into bite-sized pieces
Coat in oil, salt, pepper, and fresh garlic
Roast for 20-30 minutes until tender
Once cool, put eggplant in blender or food processor with remaining ingredients
Blend until mostly smooth, leaving some chunky pieces
Form mixture into 1.5-inch balls
Bake at 375°F for 20-30 minutes
Serve with pasta or meatball sub, or stuff into lasagna