Vegan Eggplant “Meatballs”

11201663_985952014772420_1812431434_n#MeatlessMonday got us thinking outside the box… and what do you know, Vegan Eggplant “Meatballs” were born. 😋 #FFACTORAPPROVED


  • Nonstick cooking spray
  • 2 Tbs olive oil
  • 1 lb eggplant (unpeeled, sliced into 1 in thick slices)
  • 1/4 cup water
  • salt and pepper, to taste
  • 1 medium onion (chopped)
  • 1 Tbs minced garlic
  • 1 cup white beans (drained, rinsed)
  • 1/4 cup fresh parsley (chopped)
  • 1 cup whole wheat breadcrumbs
  • Pinch of red chile flakes

    (Step 2.)

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  1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Place 1/2 Tbs olive oil in a large nonstick skillet over medium high heat. When hot add eggplant and water. Season with salt and pepper and cook, stirring occasionally until tender, 10-15 mins. Transfer to the bowl of a food processor.
  3. Add another 1/2 Tbs oil to the skillet with the onion and garlic and cook until translucent, 3-5 minutes. Add to the food processor along with the drained, rinsed white beans and fresh parsley and pulse until well combined and chopped, but not pureed.
  4. Combine the mixture with the whole wheat breadcrumbs and a pinch of red chile flakes. Add salt to taste then roll into 12 “meatballs”, about 2-in in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25-30 min.
  5. Serve with marinara sauce or plain.


Nutrition Content per serving (Serves 5): 212 calories, 7g fat, 33g carbs, 9g fiber, 8g protein

To view this recipe on Instagram, click here.

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