Eggplant MeatBalls ... VEGAN
Prep Notes
These Eggplant Balls take the place of Sunday Meatballs and Spaghetti
Growing up my mom made meatballs every sunday even in the summer at our beach house.
I try to do the same but these meatballs wont make you leave the table and unbutton your pants.
They're yummy, but not heavy... and in the air fryer they get that crispy on the outside and tender on the inside.
Cooking Time
12- 14 minutes
Ingredients
2 tablespoons olive oil
1 large eggplant, unpeeled, cut into cubes no larger than 1 inch
1 teaspoon salt
1 ⁄ 2 teaspoon pepper
1 onion, chopped
2 cloves garlic minced
2 tablespoons nutritional yeast or parmigiana
1 can cannellini beans
1 ⁄ 4 cup chopped fresh basil
½ cup breadcrumbs
to start if you need more
Directions
1.Put 1 tablespoon oil in a large skillet over medium-high heat. when it’s hot, add the eggplant and 1 ⁄ 4 cup water. sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes. transfer the eggplant to the bowl of a food processor.
2. Add the remaining 1 tablespoon oil to the pan along with the onion and garlic and return to the heat. Cook, stirring frequently, until they’re soft and translucent, 3 to 5 minutes. Meanwhile, rinse them before draining. add the beans basil to the work bowl with the eggplant and pulse until well combined and chopped, but not pureed.
3. Toss the eggplant mixture with the onion and garlic, then add the breadcrumbs and red chile flakes if you’re using them and nutritional yeast. Taste and adjust the seasoning. roll the mixture into 12 -14 balls 2 iniches .,
4. Spray air fryer basket add balls you will have to work in batches
Temp 360 for 6 mins turn over for another 6
Test after 10 minutes..