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- 1 pound mushrooms
- 1/ 4 cup vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 medium eggplants
- 1/ 2 teaspoon nutmeg
- 1 teaspoon Italian seasoning blend
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon cayenne pepper
- 2 flaxseed eggs
- 1 cup bread crumbs
Preheat oven to 350°F. Put eggplant inside a lightly sprayed baking dish. Bake for 35 minutes.
Sauté mushrooms in vegetable broth, garlic powder and onion powder. Once liquid is evaporated, put mushrooms inside a blender like a @vitamix and pulse blend. Cut a piece of cheese cloth and strain the remaining liquid out of the mushrooms. Set them aside in a bowl. Make two flaxseed eggs and add them to the mushroom mixture. Add the cayenne pepper, salt, Italian seasonings, and nutmeg.
Use a knife to check the doneness of the eggplant. Once it is completely cooked and cooled cut them in half and scoop out the inside of the meat. Put the meat of the eggplant inside a blender and pulse blend. Cut another piece of cheese cloth and strain the remaining liquid of the eggplant meat. Then add to the bowl with the mushroom mixture and spices. Lastly, add breadcrumbs. Mix together thoroughly. Measure and scoop out mixture and form into balls. You can either sauté the eggplant meatballs in olive oil or bake them in the oven at 400° for 20-25 minutes or until crispy on the outside.