Anti Inflammatory Vegan Eggplant Meatballs with Tahini Drizzle and Herbs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 large eggplant (about 1 lb), cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- ⅓ cup breadcrumbs
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
For the tahini drizzle
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2–3 tbsp water
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh mint leaves (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the eggplant cubes in a single layer on the prepared sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, flipping once halfway through, until the cubes are deeply golden and completely tender with no resistance when pierced.
- 2
Remove the eggplant from the oven and let it cool on the baking sheet for 15 minutes. Reduce the oven temperature to 400°F (200°C). Line the same baking sheet with a fresh sheet of parchment paper.
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