Healthy Vegan Eggplant Meatballs Simple Recipe
PREPARATION GUIDE: VEGAN EGGPLANT Balls
- 4 Servings.
- 15 mins
- 1 large eggplant
- 1 red onion
- 2 garlic cloves
- 30 g peanuts
- 40 g breadcrumbs
- 1 small cup of parsley
- 1/2 tsp. 1 tsp sweet chilly pepper
- 1/2 tsp cumin
- tsp of fresh ginger according to your tastes
- oil for frying
- To prepare your vegan eggplant meatballs, first, chop the eggplant into tiny pieces.
- Press the minced eggplant to strain any excess liquids in it.
- Add the chopped peanuts.
- Chop the onion.
- Crush the garlic cloves.
- Grate the ginger.
- Mix all the ingredients in a bowl.
- Form small balls.
- Heat the frying oil and immerse the vegan eggplant balls in them for a few minutes so that they take on a golden color.
- Place the meatballs on a paper towel.
- Finally, dig in this warm or cold vegan recipe and enjoy!
Add 30 g of malted yeast to your preparation for vegan eggplant dumplings. The malted yeast gives a very appreciable taste of cheese which really enhances the taste of these dumplings!h
Healthy Vegan Eggplant Recipes & Secret Dishes
Discover the diverse profile of the eggplant with fascinating facts and advice. This purplish berry eaten as a vegetable will no longer have any secrets for you and will become the star of your Vegan Recipes as of today!
The purple eggplant is irreplaceable in a Greek moussaka, in ratatouille, a gratin, and an Italian caponata. It even shows up in Middle Eastern dips like Baba Ghanouj!
2. The Bitterness
No need to disgorge the sweeter varieties that are grown today. If in doubt, remove the skin from a very large eggplant. And soak it in a generous amount of salt for half an hour. And the thoroughly wash them before cooking. This is where bitterness sometimes hides!
It is the small eggplant white and round like an egg which has earned this fruit its English name of eggplant.
In a frying pan, the flesh of the eggplant easily absorbs the oil. To avoid having a greasy dish, put the slices slightly brushed with olive oil in the oven at 175 ° C (350 ° F) or on the barbecue until tender.
You can also cover the eggplant with salt, wash and squeeze it beforehand to reduce its spongy effect.
Just sprinkle the coarse salt and wait 30 minutes before rinsing them with water and drying them with a clean cloth .
Completely different, the Asian eggplants sold in some exotic fruit and grocery stores vary from pale purple to green streaked with white color. The eggplant berries, in the form of small batches, brings a touch of astringency to the rich curries in coconut milk.
Sweet or spicy, the strips of marinated eggplant are served on toast or in an antipasti Italian appetizer platters. They form a perfect condiment to enhance a sandwich or salad. They are found in jars at the supermarket and sometimes in bulk in Italian grocery stores.
Cooked like a vegetable, the eggplant is actually a fruit that contains the seeds of the plant. In the Naples region, the Italians make an amazing dessert : aubergines au Chocolat!
They are thin slices of fried eggplant passed through cocoa sugar, then garnished with a chocolate ganache sometimes mixed with ricotta or mascarpone. Mamma mia!
To save time and get a kick out of fat, cut and peel an eggplant into slices or large cubes. Add a drizzle of oil, salt, garlic, and your favorite herbs. Cook for 5 to 10 minutes, to golden color and depending on the power of your microwave, before browning or turning into eggplant caviar.
Having a rather bland taste, the eggplant can become rubbery if it is not cooked appropriately, have a peel and deseed bitter seeds if it is harvested too young or too ripe … But delicious when stuffed, fried, sautéed, grilled, rolled!
If the purplish-black peel turns off your children, peel the eggplant, cut into small cubes and sauté gently in olive oil. Add to a good tomato sauce and serve on short pasta with vegan parmesan and bocconcini.