Eggplant Meatballs with Couscous and Tahini Sauce
Eggplant “Meatballs” with Couscous and Tahini Sauce
Vegan, Gluten Free and Nut free these baked eggplant meatballs can be served in wraps and pitas loaded with veggies and hummus, in a veggie packed buddah bowl with quinoa and tahini sauce or simply along with some couscous and sauce. They also keep in the fridge well.
Eggplant Meatballs with Couscous and Tahini Sauce
Eggplant “Meatballs” with Couscous and Tahini Sauce
Vegan, Gluten Free and Nut free these baked eggplant meatballs can be served in wraps and pitas loaded with veggies and hummus, in a veggie packed buddah bowl with quinoa and tahini sauce or simply along with some couscous and sauce. They also keep in the fridge well.
Servings
32meatballs (3-4 people)
Servings
32meatballs (3-4 people)
Ingredients
Eggplant Meatballs
Tahini Sauce
To Serve
Instructions
  1. Heat olive oil in a large pan and add the chopped eggplant and diced onion.
  2. Cook for 15 minutes, stirring often, until soft. Remove and let cool
  3. 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.
  4. Add mixture to a bowl and place in the fridge for an hour. This helps it firm up and makes it easier to shape.
  5. Preheat the oven to 180C and grease a large baking sheet.
  6. 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.
  7. While the eggplant meatballs are cooking make the tahini sauce and couscous.
  8. 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.
  9. 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.
  10. Serve the meatballs on top of couscous with a generous drizzle of tahini sauce and pomegranate seeds.