Roasted eggplant has a very meat-like texture so it is perfect for making veggie balls especially if you serve them with pasta.
This base recipe only uses two ingredients but you can absolutely modify it to your taste, add spices like cumin, paprika, black pepper, cinnamon, oregano or parsley. You can use half flaxseeds and half ground sunflower seeds or walnuts for the filler.
¼ cup (30g) ground flaxseeds
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon dried oregano
214 Calories per portion
1Dice the eggplants and arrange on a piece of baking paper on a baking tray in a single layer. Place the tray in the oven and roast the eggplant at 464°F (240°C) for 15 minutes or until the eggplant begins to brown. Stir the eggplant once halfway through.
2Combine the eggplant with ground flaxseeds, add salt and spices (optional) and mash until combined. Use a potato masher, a fork or a hand blender.
3Split the mixture into four portions, then split each one into four again. You should end up with 16 in total. Roll into balls and arrange on a piece of baking paper on a baking tray again. Roast the veggie balls at 392°F (200°C) for 10 minutes or until the tops begin to brown. Allow to cool completely before serving - they are still soft right out of the oven.