Vegan Eggplant and White Bean Meatballs

May 16, 2015
Vegan Eggplant and White Bean Meatballs

Well, Friday night we missed a blog since we were out in Toronto living life. We went to see a young indie band from London UK with our 19 year old son Ethan. The band as we may have mentioned was the Palma Violets and let me say they put on an amazing show. Young, raw, energetic and very entertaining band. It was really Ethan’s first “bar” band, when you see bands at festivals it’s not quite the same as in a small dirty dingy bar.

I’ve seen many a band but have to say this is up there in great shows. Ethan was so surprised that the band members were just hanging around having a beer with everyone, sometimes when you only see people on the TV (or Internet now a days) you forget they they are just people too. Ethan was thrilled that one of them complimented his hat. All in all I think Ethan will cherish this first outing in the big city.

Palma Violets Toronto Garrison Bar
Here’s a shot of Palma Violets lead guitar Samuel Fryer with Dad and Ethan. We were so glad that I had made these delicious Vegan Eggplant and White Bean Meatballs the day before because we devoured them for lunch today.

Vegan Eggplant and White Bean Meatballs
The little “meatballs” are made with eggplant, white beans, bread crumbs and spices oh so yummy! They are a versatile vegan meatball that can be used in spaghetti or a sub. I like to eat them simply on there own as a snack cold.

Vegan Eggplant and White Bean Meatballs
Vegan Eggplant and White Bean Meatballs
Vegan Eggplant and White Bean Meatballs
Ethan loved these meatballs in a nice baguette bread with a simple marinara sauce along with my Crunchy Coleslaw from the other day.

Vegan Eggplant and White Bean Meatballs
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Italian
Serves: 16
  • cooking spray
  • 1 tbsp olive oil
  • 1 lb unpeeled eggplant, cut into 1-inch pieces
  • ½ tsp black pepper
  • 1 medium onion, chopped small
  • 2 cloves garlic minced
  • 2 cups cooked white beans
  • ¼ cup chopped fresh parsley
  • ¾ cup whole wheat breadcrumbs or panko
  • 1-2 pinch red chili flakes
  • ⅛ tsp cayenne pepper
  • ¼ teaspoon salt
  • ¼ cup of water
  1. Heat the oven to 375°.
  2. I used dried beans and cooked 1 cup of dried beans in my pressure cooker. Making 2 cups of cooked. You can use canned beans. Make sure your drain and rinse them.
  3. Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant with salt and pepper and sauté for 5 minutes. Add the water cook until tender, 10 to 15 minutes stirring occasionally. Transfer to the bowl of a food processor.
  4. Add the remaining ½ tablespoon of oil to the skillet with the onion cayenne pepper and garlic cook until translucent, 3 to 5 minutes. Add to the food processor along with the beans parsley and red pepper flakes.
  5. Pulse until well combined but not pureed.
  6. Empty into a bowl. Add the breadcrumbs and mix well together.
  7. Roll into balls. I like mine large making 16 but if you want smaller ones that's great too.
  8. Put on a baking tray sprayed with non stick cooking spray.
  9. Bake in oven 375f for 35 minutes. Turning after 15 minutes.
  10. Note: if making small "meatballs" may take less time to cook check after 20 minutes


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