A gluten-free and vegan meatball alternative made with eggplant, almond flour, and spices and baked in a tomato sauce.

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 91%

Nutrition

294 cal • 11g protein • 51g carbs • 5g fat

Tags

[Healthy] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Under 1 Hour] • [Low-Fat] • [High-Fiber]

Ingredients

• Preferred cooking oil or water
• 1 eggplant, cut into 1-inch cubes
• Water or vegetable broth, as needed
• 1 small onion, diced
• 1 stalk celery
• 3 cloves garlic, minced
• 1 cup whole wheat breadcrumbs
• ¼ cup grated Parmesan
• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 egg

Instructions Preview

1. In a skillet over medium heat, add cooking…
2. To the same skillet, add more oil or water…
3. Preheat oven to 375°F (190°C).

…and 6 more steps

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Recipe by: Crystal Hatch • From: Goodful