These eggplant meatballs are so good I made them twice in a row and was told they’re the best veggie meatballs I have made. They were inspired by these aubergine polpette, but adjusted to include the elements I prefer. They hold shape well and cook up crisp on the outside, soft on the inside – no dry and crumble meatballs here. They’re gluten free, nut free and vegan and can be served as part of buddha bowls, in a wrap or pita with loads of veggies and hummus or like I did here, on top a pile of couscous with tahini sauce and pomegranates.
I used a couscous from Spice and All things Nice which has pumpkin and sesame seeds and is a winner. I’ve mentioned before I love pomegranates and seeing as they’re in season they’re the perfect addition to this dish for that tart and crunchy kick; but if you cannot find them leave them out. The main thing is the eggplant meatballs, you choose how you want them served.
Eggplant “Meatballs” with Couscous and Tahini Sauce
- 2 medium eggplant chopped into small pieces
- 1 red onion diced
- 3 tbsp olive oil
- 1 can chickpeas drained and rinsed well
- 1 C fresh parsley
- 1/2 C chickpea flour
- 1 tsp Salt
- 1 tsp black pepper
- 1/4 C tahini
- 1 lemon juiced
- 1 tbsp water
- 1 tbsp fresh parsley
- 1/2 tsp Garlic Powder
- salt and pepper to taste
- 1 C couscous
- 1 C boiling water
- salt and pepper to taste
- 1 pomegrante seeds only
- Heat olive oil in a large pan and add the chopped eggplant and diced onion.
- Cook for 15 minutes, stirring often, until soft. Remove and let cool
- Add cooked eggplant and onion along with the remaining meatball ingredients to a blender and pulse until it becomes a chunky and sticky mixture. Do not over blend.
- Add mixture to a bowl and place in the fridge for an hour. This helps it firm up and makes it easier to shape.
- Preheat the oven to 180C and grease a large baking sheet.
- Roll the meatball mixture into 1 tablespoon balls and place them on the prepared baking sheet. Bake for 25-30 minutes, until nice and browned on the outside but still soft on the inside.
- While the eggplant meatballs are cooking make the tahini sauce and couscous.
- To make the couscous, add boiling water and couscous to a bowl, cover and let sit 5 minutes, remove the cover and fluff with a fork. Season according to taste. Alternatively follow the directions on the box.
- To make the tahini sauce, add all the ingredients to a blender and blend until smooth. If you want a thinner sauce, add more water.
- Serve the meatballs on top of couscous with a generous drizzle of tahini sauce and pomegranate seeds.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.