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Vegetarian Eggplant Meatballs with Kamut Spaghetti

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Vegetarian Eggplant Meatballs with Kamut Spaghetti
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 15 meatballs 1x
  • Category: Savory
  • Cuisine: Plant-based

These vegetarian eggplant meatballs are game-changing and will make you forget about meat. Easy to prepare, they are best served with spaghetti, such as these ones made with kamut.

Ingredients

Scale
  • 1 or 2 eggplants (17.5 ounces/500g), diced
  • 1 medium onion, minced
  • 3 Tablespoons olive oil
  • 2 teaspoons tomato paste
  • 1 1/4 cup (135g) bread crumbs
  • 1/4 cup (30g) parmesan, grated
  • 1 large egg
  • Salt and pepper
  • 17.5 ounces (500g) Kamut spaghetti
  • 17.5 ounces (500g) ready-to-use tomato sauce

Instructions

  1. In a large frying pan, melt minced onions and diced eggplants in olive oil, until soft. Season with salt and pepper.
  2. Add to a food processor and mix until a rather smooth texture.
  3. Transfer to a large mixing bowl and add tomato paste, bread crumbs and parmesan cheese. Incorporate the egg and stir well.
  4. Shape the mixture in 15 large balls (if too wet, add a little bit more bread crumbs) and transfer to a baking sheet covered with parchment paper. Place in the refrigerator and let set for about 30 minutes.
  5. In a large frying pan, heat some oil and cook the vegetarian meatballs, a few at a time, making sure you move them often so they don’t stick to the pan. Cook on all sides, until slightly golden and crispy on the outside.
  6. Meanwhile, cook pasta according to package instructions.
  7. Serve eggplant meatballs with tomato sauce and fresh basil.