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.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.