Why are these eggplant meatballs considered raw?

These eggplant meatballs are raw because they are not cooked with heat but rather gently dehydrated at 115 degreesF, preserving their enzymes and nutrients.

Why is it important to squeeze excess liquid from the eggplant?

Squeezing excess liquid from the blended eggplant is crucial for achieving the right consistency for the meatballs, preventing them from being too watery and ensuring they hold their shape during dehydration.

What gives these meatballs their breaded texture?

The breading is a mixture of almond meal, oat flour, flax meal, cayenne pepper, cumin, salt, and pepper, which coats the eggplant balls before dehydration.

How is the marinara sauce prepared for this recipe?

The marinara sauce is made by blending fresh red bell pepper, cherry tomatoes, soaked sun-dried tomatoes, herbs, and dates in a high-speed blender until thick and smooth.

How should I store leftover Raw Breaded Eggplant Meatballs?

Store any leftover raw breaded eggplant meatballs in an airtight container in the refrigerator for up to 3-4 days.

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Raw Breaded Eggplant Meatballs With Marinara Sauce
[Vegan, Gluten-Free]

LR By: Lena Ropp

Author Bio

Lena Ropp is a Founder of PureVeganFood, a health & wellness brand that advocates nourishment... Read More

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Plated raw breaded eggplant meatballs served over a bed of fresh zucchini noodles, generously topped with vibrant red marinara sauce and fresh basil.

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Raw Breaded Eggplant Meatballs With Marinara Sauce [Vegan, Gluten-Free]

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If you're trying to eat more raw foods, but you still need your pasta fix, then this recipe is a must-try. Eggplants are blended with fresh basil and other ingredients, then coated in crunchy almond "breading," and finally, dehydrated until they reach a meaty texture. These raw eggplant meatballs pair... Read More

Ingredients You Need for Raw Breaded Eggplant Meatballs With Marinara Sauce [Vegan, Gluten-Free]

For the Eggplant Meatballs:

2 large eggplants, peeled and cubed
4 garlic cloves
2 tablespoons nutritional yeast
1 cup almond meal
1/2 teaspoon ground cumin
2 tablespoons flax meal
1/2 cup basil leaves

For the Breading:

1/2 cup almond meal
2 tablespoons oat flour
2 tablespoons flax meal
A pinch of cayenne pepper
A pinch of cumin
Salt and pepper, to taste

For the Marinara Sauce:

1 red bell pepper, deseeded
1 cup cherry tomatoes
1/4 cup sun-dried tomatoes, soaked in filtered water for 15 minutes
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup basil leaves
2 pitted dates

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How to Prepare Raw Breaded Eggplant Meatballs With Marinara Sauce [Vegan, Gluten-Free]

In a blender, process the eggplants until smooth. Transfer to a nut milk bag and squeeze out the excess liquid.
Put the eggplants back in the blender, add all the other ingredients for meatballs, and blend.
With your hands, roll out 1-inch balls.
Gently roll balls in breading, until thoroughly coated.
Place balls on dehydrator tray and dehydrate for 4-6 hours at 115°F.
For the sauce, blend all ingredients in a high-speed blender, until thick and smooth.
Remove from the dehydrator and serve on a plate of zucchini noodles with marinara sauce.