Vegan Eggplant Meatballs with Tahini Drizzle and Herbs
Roasted eggplant and chickpeas do something almost magical when pulsed together — they create a hearty, deeply savory base that holds its shape in the oven without a single egg or dairy product in sight. The trick is roasting the eggplant until it's completely golden and tender before it ever hits the food processor, which concentrates the flavor and keeps the mixture from turning watery. Smoked paprika, cumin, and coriander layer in warmth, while fresh parsley and mint keep things bright and a little unexpected. After a second round in the oven, the meatballs come out firm on the outside with just enough chew inside — nothing mushy, nothing falling apart. The tahini drizzle is where it all comes together: lemon juice, a touch of maple syrup, and water whisked into a silky, pourable sauce that coats every bite. This recipe makes four servings, so it's just as good for a weeknight dinner as it is for a casual spread with friends.
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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
- 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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