Eggplant Meatball Pasta




Eggplant Meatball Pasta

  • Author: [url href=""]@arabfruitlady[/url]



  • 1 onion
  • 1 eggplant
  • ½ cup oats
  • 1 cup of rice
  • 1 cup breadcrumbs
  • ¼ cup walnuts
  • 2 tbsp nutritional yeast
  • 1 tbsp flax seeds
  • 1 tsp vegetable powder
  • 1 tbsp italian spices
  • 1 tsp dried parsley (optional)
  • 1 tsp dried oregano
  • ½ cup mashed potatoes
  • A squeeze of lemon


  1. Saute onions and eggplants till completely soft and cooked through (the eggplant will shrink in size)
  2. Add oats, rice, breadcrumbs, walnuts,nutritional yeast, flax seeds vegetable broth powder, and spices to food processor. Blend till smooth consistency.
  3. Then add mashed potatoes and half a cup of the eggplant sautee to dry mixture and pulse till combined well. (if you feel the mixture is too wet, add more breadcrumbs and oats)
  4. Then add a squeeze of lemon to brighten up all the flavors.
  5. Form mixture into small 1 to 1 ½ inch balls and place on a baking sheet covered with foil or parchment paper. (Cover your hands with olive oil so that the mixture is easier to roll out)
  6. Bake at 350°F for 20 minutes then take out and flip to the opposite side and cook for 10 extra minutes.
  7. Take out “meatballs” and allow to cool. Toss in marinara then add to spaghetti!



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