Vegan eggplant meatballs

Ingredients

• Eggplants700 g (2 medium)
• Breadcrumbs100 g
• Fresh basil10 g
• Garlic5 g (1 clove)
• Nutritional yeast flakes15 g (2 tbsp)
• Extra virgin olive oil30 g
• Fine salt6 g
• Black pepper1 g

Allergens

Gluten

Method

1. Preheat the oven to 200°C (390°F) in static mode.
2. Wash the eggplants, remove the stems, and cut them into regular cubes of about 2 cm.
3. Place the cubes on a baking sheet lined with parchment paper, season with half of the oil, and bake for 20-25 minutes until soft.
4. Remove from the oven and let cool slightly, making sure to drain any released excess water.
5. Transfer the eggplants to a blender with the peeled garlic (germ removed), basil, and nutritional yeast; pulse until a coarse pulp is formed.
6. In a bowl, combine the eggplant pulp, breadcrumbs, salt, and pepper. Mix until a firm and moldable consistency is achieved.
7. Shape into walnut-sized balls (approx. 35-40 g each) and arrange them on a clean baking sheet.
8. Brush the balls with the remaining oil and bake at 200°C for about 15-20 minutes, turning them halfway through until evenly golden.