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A pile of spaghettie with lentil and aubergine meatballs on top of it. There is another pan in the background.
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5 from 1 vote

Lentil Eggplant Meatballs : Gluten Free and Vegan

Healthy and hearty vegan meatballs that are perfect for sharing with a marinara sauce, or using to top spaghetti!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian, Vegan
Diet: Gluten Free, Vegan
Servings: 6 portions
Calories: 228kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 500 g eggplant about 2 medium eggplants/aubergine
  • 250 g cooked brown lentils
  • 3 cloves garlic roughly chopped
  • 90 g chickpea flour
  • 90 g potato starch
  • 1 teaspoon chili flakes optional
  • 2 teaspoon thyme dried or fresh
  • 2 teaspoon oregano dried or fresh
  • 2 tablespoon olive oil to roast the eggplant
  • salt and cracked black pepper to taste
  • 4 tbps vegetable oil to cook the meatblls

Instructions

  • Chop the eggplant into 2-3 cm pieces. Sprinkle with a little salt and olive oil.
  • Bake the eggplant on a baking sheet in the oven at 180℃/360℉ until tender and slightly golden.
    • Turn once or twice to ensure cooked evenly. Approx 20 mins.
  • Once cooked, add to the bowl of your food processor: lentils, chickpea flour, potato starch, herbs, optional chili powder, salt and pepper to taste and the cooked eggplant.
  • Pulse the food processor until you have a cohesive mixture that can be scooped up. Allow to chill for 10-15 minutes.
  • Use a cookie scoop, scoop out even amounts of the eggplant lentil mixture and roll in your hands. Repeat with all the mixture.
  • Heat oil in a non-stick frying pan. Pan fry in batches (3-4 at a time) to avoid crowding the pan. Turn the balls around in the hot pan until evenly crispy and golden.
  • Repeat with the rest of the meatballs.
  • Use a cookie cooling rack or a plate with paper towel to drain the meatballs and keep them crispy.
  • Serve with your favourite marinara sauce and spaghetti or as a canape or appetizer with a dipping sauce.

Notes

Add other spices to take these vegan meatballs in a different flavor direction!
These Lentil and Eggplant meatballs make a great appetizer, make them mini, and pass around with a dipping sauce. 
 

Nutrition

Calories: 228kcal | Carbohydrates: 36g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 26mg | Potassium: 647mg | Fiber: 9g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg