Vegan eggplant Meatballs | polpette di melanzane

This post is also available in german/deutschThese delicious vegan eggplant meatballs or in Italy Polpette di Melanzane promise a special treat.
Eggplants have a nice color and invite you to place them directly in the basket.
But often we don´t know what we can make with this beauties. Today we present you a variation of this eggplant that tastes very savory and can be served with many dishes.
In salads, appetizers or how we did it today, as a substitute for vegan meatballs for a delicious and easy pasta dish!Be creative
You can of course be creative and put the vegan aubergine meatballs on a sandwich, with some delicious sauces and vegetables in it !
Or you make a gratin with thin potato slices and delicious sauce. In addition lettuce, it tastes so delicious.
 
Vegan Eggplant Meatballs
1 onion, finely chopped
180 g mushrooms, finely chopped
450 g eggplant, finely diced
3 tbsp olive oil
1 tbsp worcester sauce (vegan)
2 tbsp of yeast flakes
1 tbsp balsamic vinegar
1 tsp of liquid smoke
200 g bulgur, cooked
2 tbsp breadcrumbs
Quick and easy tomato sauce
3 tbsp olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
500 ml Passata (from the bottle or you use this recipe)
Salt, pepper and fresh basil
optional: chilli flakes
Spaghetti for 2 or 3 persons

vegan eggplant meatballs
Heat the oil in a large pan and fry the onions.
Add mushrooms and fry until crispy brown.
Mix eggplant cubes, salt, pepper and sauté for 15 minutes until brown.
Alternatively, you can fry the aubergine cubes in the oven with a little oil crispy.
Only by the vigorous frying get the eggplant their spicy taste. And that is exactly what we want.
Pre heat the oven to 180 degrees celcius.
Deglaze with balsamic, Worcester sauce and liquid smoke. Stir and add together with the yeast flakes in the Food Processor and mix shortly.
Put everything in a bowl and mix with the bulgur and breadcrumbs.
Season with salt and pepper.
Let the eggplant balls cool for 10 minutes and then form balls from them. Put on a baking sheet and drizzle with a little olive oil.
Bake the balls for 20 minutes.
Quick and easy tomato sauce
Fry the onions and garlic in oil. Until it smells delicious.
Salt, pepper and passata.
Let simmer for 20 minutes. Who likes to refine the sauce with a few chili flakes. Cook the spaghetti according to the package instructions al dente. Add some pasta water to the tomato sauce, add the pasta and mix. Serve on plates and serve with the aubergine balls and fresh basil.

Greetings from Klaraslife kitchen.
 If you try these vegan Eggplant Meatballs hummus or one of my other recipes, please leave us a comment how you liked it.Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  so we don´t miss a post.

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Vegan Eggplant Meatballs

These Vegan Eggplant Meatballs are amazing meatless meatballs, made with roasted eggplant, mushrooms and cooked bulgur. Served with pasta and tomato sauce.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 3 Portions

Author Klaraslife

Ingredients

• 1 onion finely chopped
• 180 g mushrooms finely chopped
• 450 g eggplant finely chopped
• 3 tbsp olive oil
• 1 tbsp Worcester sauce vegan
• 2 tbsp nutritional yeast
• 1 tbsp balsamic vinegar
• 1 tsp of liquid smoke
• 200 g bulgur cooked
• 2 tbsp breadcrumbs

Quick and easy tomato sauce

• 3 tbsp olive oil
• 1 garlic clove finely chopped
• 1 small onion finely chopped
• 500 ml Passata from the bottle or you can use this recipe
• Salt
• Pepper
• fresh basil
• optional: chilli flakes
• Spaghetti for 2 or 3 persons

Instructions

vegan eggplant meatballs

• Heat the oil in a large pan and fry the onions.
• Add mushrooms and fry until crispy brown.
• Mix eggplant cubes, salt, pepper and sauté for 15 minutes until brown.
• Alternatively, you can fry the aubergine cubes in the oven with a little oil crispy.
• Only by the vigorous frying get the eggplant their spicy taste. And that is exactly what we want.
• Pre heat the oven to 180 degrees celcius.
• Deglaze with balsamic, Worcester sauce and liquid smoke. Stir and add together with the yeast flakes in the Food Processor and mix shortly.
• Put everything in a bowl and mix with the bulgur and breadcrumbs.
• Season with salt and pepper.
• Let the eggplant balls cool for 10 minutes and then form balls from them. Put on a baking sheet and drizzle with a little olive oil.
• Bake the balls for 20 minutes.

Quick and easy tomato sauce

• Fry the onions and garlic in oil. Until it smells delicious.
• Salt, pepper and passata.
• Let simmer for 20 minutes. Who likes to refine the sauce with a few chili flakes. Cook the spaghetti according to the package instructions al dente. Add some pasta water to the tomato sauce, add the pasta and mix. Serve on plates and serve with the aubergine balls and fresh basil.

Greetings from Klaraslife kitchen.

Notes

• you can use also smoke salt instead of liquid smoke. But have an eye on it with the amount of salt if you are use it.

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