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 perfectly with the accompanying marinara sauce when served on a bed of zucchini noodles.

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

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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


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


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