BHA & BHT Free Vegan Eggplant Meatballs with Tahini Drizzle and Herbs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!