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These Lentil and Eggplant Meatballs are a perfect Plant-Based Main Course to load up on protein, reduce meat consumption, and encourage children to eat vegetables and legumes. Although they are Vegan Meatballs, these nuggets will win over even the most reluctant eaters at first taste. They’re the perfect recipe when you’re torn between making Lentil Meatballs or Eggplant Meatballs, and if you really want to indulge, serve them with our Vegan Mayonnaise.
To prepare these Egg-Free Lentil Meatballs, you don’t need many ingredients. The binding function in this recipe is performed by Flour, which can be substituted with Chickpea Flour, Rice Flour, or Oat Flour. You can choose whether to make these Lentil and Eggplant Meatballs Baked or Pan-Fried, as we did. We’ll provide instructions for both methods. Making Vegan Recipes, or as they’re commonly called nowadays, Plant-Based recipes, isn’t very difficult, but as always, it requires some attention. We’ll share an invaluable tip to achieve Vegan Lentil and Eggplant Meatballs that won’t fall apart during cooking while staying incredibly soft inside.
If you’re looking for Simple Vegan Recipes to prepare, we recommend trying our Cauliflower and Leek Vegan Meatballs, the classic Vegan Meatballs with tomato sauce, inspired by grandmother’s recipe, and Middle Eastern-style meatballs, a recipe that never fails to impress.
Ingredients
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Instructions
To prepare the Lentil and Eggplant Patties, start by soaking the lentils for at least 3 hours. Meanwhile, wash the eggplant, remove its ends, and cut the pulp into one-centimeter cubes. Sauté the garlic clove in a pan with extra virgin olive oil, add the eggplant cubes and a pinch of salt, and let them cook for about 15 minutes until tender. Turn off the heat and set aside.
Once the lentils have finished soaking, drain and rinse them, then transfer them to a food processor. Add the grated lemon zest, fresh basil, and another pinch of salt. Blend until you obtain a smooth mixture, then transfer it to a bowl.
Gradually add the flour while kneading with your hands to ensure it’s well distributed. The mixture should still be moist but workable. Let it rest in the refrigerator for 20 minutes – this is the secret to perfect patties.
Now it’s time to shape and cook the patties. Heat about an inch of vegetable oil in a pan, moisten your hands, and start forming your patties, slightly flattening them. As you shape them, drop them into the hot oil and let them cook until golden brown, then flip them and continue cooking on the other side.
Remove the Lentil and Eggplant Patties with a slotted spoon and place them on paper towels to drain excess oil before serving.
