How are the eggplant 'meatballs' made?

The eggplant is baked, then its flesh is mixed with rehydrated sun-dried tomatoes, chia seeds, oats, oat bran, nutritional yeast, and spices before being formed into balls and baked again.

What gives the 'meatballs' their binding texture?

Chia seeds, mixed with water to form a 'chia egg', along with oats and oat bran, help bind the eggplant flesh into firm 'meatballs'.

Can I make the tomato sauce ahead of time?

Yes, the tomato sauce, made with crushed tomatoes, onion, garlic, basil, bay leaves, and thyme, can be simmered for 40 minutes and prepared in advance.

How is the zucchini spaghetti prepared?

Fresh zucchini is washed and then formed into spaghetti strands using either a spiralizer or a julienne peeler.

What's the best way to store leftover Eggplant 'Meatballs' and Zucchini Spaghetti?

Store the baked eggplant 'meatballs' and tomato sauce separately from the fresh zucchini spaghetti in airtight containers in the refrigerator for up to 3-4 days. The zucchini spaghetti is best fresh.

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Eggplant ‘Meatballs’ With Zucchini Spaghetti
[Vegan, Gluten-Free]

CD By: Camille David

Author Bio

I'm Camille, a young vegan from France. In my blog, Rosenoisettes, I love to share... Read More

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Plated Eggplant 'Meatballs' with fresh zucchini spaghetti, generously topped with a rich red tomato sauce and fresh basil.

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Eggplant 'Meatballs' With Zucchini Spaghetti [Vegan, Gluten-Free]

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This recipe gives you the classic Italian dish of marinara and meatballs with none of the pasta or meat. You will make delicious eggplant meatballs to top some zucchini pasta and it's all finished off with some delectable marinara.

Ingredients You Need for Eggplant ‘Meatballs’ With Zucchini Spaghetti [Vegan, Gluten-Free]

For the "Meatballs":

3 eggplants
1 6-ounce can tomato paste
4 sun-dried tomatoes
2 tablespoons chia seeds
3 tablespoons oats
3 tablespoons oat bran
2 tablespoons nutritional yeast
1 tablespoon of mixed herbs
1/2 tablespoon paprika
1 pinch of garlic powder
Salt and pepper
Olive oil

For the Sauce:

1 14-ounce can crushed tomatoes
1 onion
1 pinch garlic powder
1 handful basil
2 bay leaves
1/2 teaspoon dried thyme
A pinch of sugar
A pinch of salt
Olive oil
2 zucchini

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How to Prepare Eggplant ‘Meatballs’ With Zucchini Spaghetti [Vegan, Gluten-Free]

Preheat the oven to 350°F.
Soak the dried tomatoes in water.
Wash the eggplant and cut them in half.
Arrange them on a baking sheet.
Brush the olive oil halves and bake for 25 minutes.
Let them cool.
Mix the chia seeds with 3 tablespoons of water.
Collect the flesh of the eggplants and mix them with the chia egg.
Drain and dice the dried tomatoes.
Add the chia seeds and the rest of the ingredients to the eggplant purée.
Mix this well and reserve the dough in a cool place 30 minutes.
Prepare the tomato sauce by slicing the onion.
Make it sweat in a saucepan with olive oil and garlic.
Add the herbs and pour the tomatoes in.
Pour a small bit of water, salt, and sugar in with the tomatoes.
Simmer over medium-low heat under lid for 40 min.
Using a spoon, make the eggplant mixture into balls.
Arrange them on a plate covered them with greaseproof paper.
Bake the dumplings for 30 minutes.
Meanwhile look after the tomato sauce, mix frequently.
Wash the zucchini, peel them if necessary and if preferred.
Using a spiralizer or a julienne peeler to form the spaghetti.
Arrange them on the plates.
Serve them with tomato sauce and vegetable pellets.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.