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Eggplant & Lentil Meatballs

Hannah Sunderani





3 cloves garlic 1 small red onion 1 tbsp coconut oil 1 eggplant 1⁄2-1 cup gluten-free oats 1 cup cooked green lentils (you can also use black lentils) 1⁄3 cup black olives, pits removed and chopped Juice of 1⁄2 lemon 2 tsp liquid smoke (or gluten-free tamari) 2 tbsp tahini 1 tsp ground cumin 3 tbsp nutritional yeast 1⁄2 tsp cayenne pepper flakes

Pinch of sea salt and pepper

Sauce & Spaghetti

3 cloves garlic, finely chopped

1 tsp coconut oil 1 jar organic tomato puree

Pinch of sea salt

1⁄2 lemon, juiced Splash of red wine (optional) 1⁄2 tsp cayenne pepper flakes More sea salt and pepper, to taste

1 packet whole wheat spaghetti noodles


Meatballs Finely chop garlic and onion and add to skillet with coconut oil. Bring to medium-high heat and cook until onion is translucent in color (5-10 minutes).

Chop eggplant into bite-sized pieces and add to the skillet. Cook until softened (10-15 minutes).

Grind oats in a food processor until it’s a powder form. Transfer to a bowl. Then transfer the softened eggplant mixture to a food processor with cooked lentils, black olives, lemon juice, liquid smoke (or tamari) and tahini. Pulse to combine.

Spice the mixture with cumin, nutritional yeast and cayenne pepper flakes, and a generous pinch of salt and pepper. Finally, add 1⁄2 cup of ground oats. Pulse to combine. (The oats will help to thicken the meatball mix. The texture should be moist, but you want it dry enough to handle with your hands. I needed only 1⁄2 cup ground oats, but optional to add more if needed.)

Preheat oven to 350°F. Line a baking tray with parchment paper. Shape meatball mixture into little balls, about the size of a ping-pong ball, and place on baking tray. Bake for 10-15 minutes, or until meatballs are crisp and golden in color.

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