Lentil And Eggplant Vegetarian Meatballs Recipe

Name: Lentil And Eggplant Vegetarian Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked french lentils (1 cup dry lentils = 2 to 2-1/2 cups cooked); 4 medium eggplants (or 1 cup of cooked eggplant); 2 garlic cloves; 1/2 cup walnuts crushed; 1/2 cup grated parmesan cheese / cottage cheese / paneer; 1/2 cup fresh oregano leaves; 1 teaspoon cinnamon powder; 1 teaspoon ground black pepper; 1 teaspoon cumin powder; 1 teaspoon chilli flakes; 1 tablespoon sea salt; 1/2 cup bread crumbs; 3 tablespoons olive oil

Servings: persons

2 cups cooked french lentils (1 cup dry lentils = 2 to 2-1/2 cups cooked)
4 medium eggplants (or 1 cup of cooked eggplant)
2 garlic cloves
1/2 cup walnuts crushed
1/2 cup grated parmesan cheese / cottage cheese / paneer
1/2 cup fresh oregano leaves
1 teaspoon cinnamon powder
1 teaspoon ground black pepper
1 teaspoon cumin powder
1 teaspoon chilli flakes
1 tablespoon sea salt
1/2 cup bread crumbs
3 tablespoons olive oil

1
Chop the eggplants in small pieces.
2
Put a large pan on high heat, pour in 3 tbsp olive oil. Add eggplant pieces and season with sea salt and pepper.
3
Cook for 5 - 8 minutes. Feel free to add a little more oil to the pan if pan is getting too dry. Cook until eggplants are golden on all sides. Let it cool down.
4
In a food processor, pulverize the cooked lentils, eggplant mixture, garlic cloves, crushed walnuts, cheese, fresh oregano leaves, breadcrumbs, cinnamon powder, black pepper, cumin powder and salt.
5
Roll the mixture in round balls between your palms. The balls should not fall apart. If the mixture is too sticky , you can add some more breadcrumbs. Put them in the fridge for 20 minutes.
6
Preheat the oven to 350 u00b0F.
7
Line meatballs on a baking sheet with parchment paper and back for 15 -20 minutes until golden brown. Alternatively you can also cook these meatballs in pan with a little olive oil until golden brown.
8
These delicious meatballs can be eaten by themselves or pair with green pesto or tomato sauce.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cooked french lentils (1 cup dry lentils = 2 to 2-1/2 cups cooked), 4 medium eggplants (or 1 cup of cooked eggplant), 2 garlic cloves, 1/2 cup walnuts crushed, and more.

Yes, Lentil And Eggplant Vegetarian Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Eggplant Vegetarian Meatballs

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