Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving about ½ inch around the edges. Place the eggplant halves on a baking sheet, cut side up, drizzle with olive oil and salt, and roast for about 30 minutes or until tender. Scoop the flesh into a bowl and let it cool slightly.
- In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 5-10 minutes until it thickens and becomes gel-like.
- In the large mixing bowl with the roasted eggplant flesh, add the oats, brown rice flour, flax egg, marjoram (or basil and oregano), garlic powder, nutritional yeast (if using), salt, and pepper. Mix everything together until well combined.
- Using your hands, scoop out a portion of the mixture and roll it into a ball, about the size of a golf ball. Place the meatballs onto the baking sheet lined with parchment paper, leaving space between each meatball.
- Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through the cooking time until they are golden brown and firm to the touch.
- Once baked, remove the meatballs from the oven and let them cool slightly before serving. Pair them with your choice of sauces.
Notes
- These meatballs can be delicate, so handle them gently when serving.
- If the mixture is too wet, add more brown rice flour until the desired consistency is reached.
- Feel free to experiment with different herbs and spices to suit your taste!