Vegan Eggplant Meatballs

Ingredients

• 1 tbsp Chia Seeds
• 2 tbsp Olive Oil
• 1 whole White Onion
• ½ cup Celery
• 3 cloves Garlic
• 1 whole Eggplant
• 1 can (15 oz) Chickpeas
• 2 cups Panko Breadcrumbs
• ⅓ cup Fresh Parsley
• ¼ cup Fresh Basil
• ¼ cup Nutritional Yeast
• 1 tsp Dried Oregano

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a small bowl, combine the chia seeds with 3 tablespoons of water and set aside for 5 minutes to thicken into a chia egg.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 3 minutes until softened. Add the garlic and cook for 1 more minute, stirring frequently.
3. Add the diced eggplant to the skillet and cook, stirring often, until soft and reduced by about half, about 7 minutes. Remove from heat and stir in the chickpeas.
4. Transfer the eggplant-chickpea mixture in batches to a food processor and pulse until coarsely chopped and uniform — do not puree. Transfer to a large bowl.
5. Add the chia egg, panko breadcrumbs, parsley, basil, nutritional yeast, and dried oregano to the bowl. Mix with a spatula or clean hands until well combined. Season with salt and pepper to taste.
6. Scoop the mixture into balls about 1 ½ tablespoons each and place on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 15 minutes until firm and golden brown. Let cool on the pan for a few minutes before serving over pasta or in a sub roll.