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    Home > Vegan Entrees

    Vegan Eggplant Meatballs

    By Emese Maczko on 02/17/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    You can make perfect vegan eggplant meatballs using only eggplant and no other veggies or legumes. Since roasted eggplant has this amazing texture and fairly neutral flavor, proper seasoning can turn it into delicious meatballs without much effort. Serve with a chunky vegan marinara sauce over spaghetti.

    Overlay photo of a frying pan. Lot of small eggplant balls in marinara sauce

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    Are you looking for even more vegan eggplant recipes? Try our rich vegan eggplant parmesan with a creamy white bean mozzarella sauce or our vegan moussaka with the meatiest vegan minced meat possible. We also love this roasted eggplant bell pepper dip which is a delicious marriage between muhammara and baba ganoush.

    Jump to:
    • What can you expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Serving ideas
    • Storing ideas
    • FAQs
    • More vegan meatball recipes
    • Vegan Eggplant Meatballs

    What can you expect?

    Since eggplant has a spongy texture, it’s important to monitor the amount of oil used, as it can quickly absorb too much, resulting in a heavy and oily dish. While I enjoy watching Chef Pasquale‘s enthusiastic preparation of meatballs eggplant balls, I find the amount of oil used off-putting.

    Our vegan eggplant meatballs are simple and healthier, requiring no eggs, oil, or breadcrumbs. They can be delicious without these ingredients. The key to their exceptional taste is marjoram, an Italian herb that’s not well-known but adds an amazing flavor to eggplants.

    Two hands holding a dark purple raw eggplant
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    Ingredients

    You only need six ingredients to make vegan meatballs with eggplants.

    Ingredients of eggplant meatballs are measured in small glass bowls: brown pureed eggplant, oats, white flour, marjoram and flax seed in water
    • Eggplants – Roasted and pureed
    • Quick oats or fine oats – We don’t recommend using rolled oats as they are harder to soften and may give you a crunchy finish.
    • Rice flour – You can use oat flour or all-purpose flour.
    • Ground flax seeds – This is one of the vegan egg substitutes for binding.
    • Marjoram – The idea to use marjoram comes from the seasoning of sausages we grew up with. We were just experimenting with our vegan lentil loaf recipe using marjoram when we thought of trying it also with this recipe. And it worked. At least for our taste buds. You can – of course – season it with basil and oregano.
    • Garlic powder
    • Salt and black pepper

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Roasting eggplant

    First, you need to roast the eggplants, which is easy. I usually use a glass container or a baking mat to roast them oil-free.

    1. Wash the eggplants.
    2. Cut them in half vertically and place the halves upside down in a single layer in an oven-safe glass baking dish or on a silicone baking mat. You can cut off the stem, but not necessary.
    3. Preheat the oven to 400 Fahrenheit (ca. 204 °C) and roast the eggplants for 30 minutes. They have to be tender enough that you can peel or spoon out the eggplant flesh.
    4. Take them out and let them cool until it is comfortable to touch them with your bare hands. You can see in the below photo how eggplants look after roasting without oil in the oven.
    Roasted eggplants up close

    Making vegan eggplant meatballs

    1. Peel or spoon the eggplant “meat” and blend it until you get a puree using a food processor or a hand blender.
    2. Mix ground flax (not flakes or seeds) and water and wait until they get a gelee consistency. The ratio of ground flax and water is 1:3 tablespoons.
    3. Take a large mixing bowl and add the pureed eggplant and all other ingredients (oats, brown rice flour, flax egg, marjoram, salt, and black pepper) and mix them with a wooden spoon. You don’t need to add the mixture back to a food processor or blender.
    Glass bowl with the final mixture for the eggplant meatballs with a wooden spoon.
    1. Place the mixture in the fridge for approx. 10-15 minutes so that the oats and the flax egg can work their magic and get all ingredients to stick together.
    2. After that, form small (2-3 inches wide) eggplant balls.
    Brown raw balls on a white plate
    1. Take your frying pan or large skillet, add a bit of oil, and fry them on medium heat for a couple of minutes on each side. Add them to vegan marinara sauce and serve them over spaghetti when ready.
    Overlay photo of a frying pan. Lot of small eggplant balls in marinara sauce

    If you prefer baking, use a baking mat or a sheet pan with parchment paper and bake them at 350 Fahrenheit (ca. 177 °C) for 15-20 minutes turning them at half-time.

    Cooking tips

    • Roasting in advance – You can roast the eggplants in advance and store them in the fridge for 1-2 days without a problem. The only thing you need to pay attention to is that they might release liquid, so you need more oats or flour to get to the right consistency
    • Size matters – Baking and frying time depends on the size of the meatballs you make. The smaller they are, the cooking time will be shorter.
    • Turn them gently – These vegan eggplant meatballs are soft while hot, but firm up after cooling.
    • Don’t recommend simmering the meatballs in a sauce – While you can add them to a tomato sauce, they won’t fall apart. Nonetheless, it’s recommended that you bake or fry them beforehand to achieve a crispy outer crust.
    Overlay photo of a frying pan. Lot of small eggplant balls in marinara sauce

    Serving ideas

    When your vegan eggplant meatballs are ready, you can serve them in many ways. The most popular would be to make homemade marinara sauce, serve it over spaghetti, and sprinkle it with grated Parmesan cheese and fresh parsley or basil.

    Spaghetti topped with marinara sauce and a couple of eggplant meatballs sprinkled with parsley
    • Try it with our delicious caramelized carrot pasta sauce or this vegan cashew alfredo sauce that complements these meatballs perfectly. Or try to add it to your vegan mac and cheese.
    • You can make a complete meal by adding vegan mashed potatoes, your favorite fried rice, or any combination of roasted veggies (roasted asparagus, mushroom, root veggies…)
    • Make an eggplant meatball sub with vegan marinara sauce.
    • Put them on a stick or skewer and add a dip (like vegan BBQ sauce or vegan nacho cheese sauce).
    • Make meatball biscuit sliders.
    • Stuff pita bread with veggies and eggplant meatballs, and top with vegan tzatziki.
    • Add them to your vegan shakshuka to make it more filling.
    • Can it be a delicious pizza topping? Why not?

    Storing ideas

    Refrigerator: You can keep it in the fridge in an airtight container for 4-5 days tops without any problem. We recommend storing the vegan eggplant meatballs by themselves, separated from any sauce. Otherwise, the balls soak up the sauce and may fall apart the next day.

    Freezer: We recommend freezing after frying or baking, not as an uncooked mixture. The reason is that roasted eggplant will release moisture after it is thawed. If you are ready to enjoy them, pop them back in the oven or warm them up in a frying pan to get the crispy crust back.

    FAQs

    How do you keep vegan eggplant meatballs from falling apart?

    You can use many ingredients as a binder: ground flax seeds, ground chia seeds, corn starch, tapioca starch, vegan egg substitutes, oats, and breadcrumbs. In this vegan eggplant meatballs recipe we opted for the combination of oats and flax egg.

    How to add more flavor to them?

    If you are making vegan eggplant meatballs to serve with marinara sauce and spaghetti, we recommend using spices like basil, oregano, marjoram, or thyme.

    Overlay photo of a frying pan. Lot of small eggplant balls in marinara sauce

    More vegan meatball recipes

    You can browse through our quick vegan meals or check out

    • Several mushroom meatballs on top of spaghetti with yellow creamy sauce served on a black plate. A fork is taking on meatballs from the middle.
      Vegan Mushroom Meatballs
    • Black cast iron skillet with red marinara sauce and crispy brown tofu meatballs. It is sprinkled with chopped fresh green herbs.
      Tofu Meatballs
    • A skillet from above with several baked brown meatballs in bright red sauce and chopped green herbs. A spoon is taking one ball from the middle.
      TVP Meatballs
    • White plate with several brownish-redish balls on top of each other sprinkled with sesame seeds. In the background a small glass jar with red sauce.
      BBQ Vegan Chickpea Meatballs
    • Copycat IKEA Veggie Balls

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Overlay photo of a frying pan. Lot of small eggplant balls in marinara sauce

    Vegan Eggplant Meatballs

    Emese Maczko
    You can make perfect vegan eggplant meatballs using only eggplant and no other veggies or legumes. Since roasted eggplant has this amazing texture and fairly neutral flavor, proper seasoning can turn it into delicious meatballs without much effort. Serve with a chunky vegan marinara sauce over spaghetti.
    4.5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Resting time 15 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Servings 25 balls
    Calories 36kcal

    Equipment

    • Oven-safe glass baking dish (8-inch / 20 cm)
    • Immersion hand blender with 20 fl oz container
    • Non-stick baking sheet

    Ingredients
     
     

    • 2 Eggplant (medium) 20 oz
    • 1 cup Fine or quick oats
    • ½ cup Brown rice flour
    • 2 Finely milled ground flax Flax egg = 2 Tbsp ground flax + 6 Tbsp water
    • 2 Tbsp Marjoram (dried) or 1 Tbsp basil + 1 Tbsp oregano
    • ½ tsp Garlic powder
    • 2 Tbsp Nutritional yeast optional
    • 1 tsp Salt
    • 1 tsp Pepper

    Serving ideas

    • Healthy Vegan Marinara Sauce
    • Caramelized Carrot Sauce
    • Vegan Mac and Cheese Sauce
    • Vegan Cashew Alfredo Sauce
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Roasting eggplants

    • Wash the eggplants, then cut them in half vertically. You can cut off the stem, but not necessary. Take the eggplant halves to an oven-safe glass container or a baking mat and turn them upside down (peel is up). No oil is needed.
    • Preheat the oven to 400 Fahrenheit (ca. 204 °C) and roast the eggplants for 30 minutes. Take them out and let them cool until it is comfortable to touch them with your bare hands.

    Making vegan eggplant meatballs

    • First, peel or spoon the eggplant “meat” and blend it until you get a purée using a food processor or an immersion blender.
    • Mix flax meal and water and wait until they get a gelee consistency.
    • Take a large dish and add pureed eggplant, oats, rice flour, nutritional yeast (optional), marjoram, garlic powder, flax egg, salt, and black pepper. Mix them thoroughly with a wooden spoon. You don’t need to add the mixture back to a food processor or blender.
    • Leave in the fridge for 15 minutes for the oats and the flour to absorb any excess moisture. 
    • Take a tablespoon of the mixture and form balls with your hands. It will be soft and may stick to your hands. If it is too sticky, add more oats.

    Frying or baking

    • Take a frying pan and heat it on medium heat. Add a bit of coconut or olive oil if you don’t have a non-stick pan. Fry them on each side for a couple of minutes to give them a nice brown color. 
    • If you prefer baking, take a baking mat or a sheet pan with parchment paper and bake them at 350 Fahrenheit (ca. 177 °C) for 15-20 minutes until they get a crispy brownish crust. Turn them in at half-time. 
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Roasting in advance – you can roast the eggplants in advance and store them in the fridge for 1-2 days without a problem. You only need to pay attention to that they might release liquid, so you need more oats or flour to get to the right consistency.
    • Size matters – Baking and frying time depend on the size of the meatballs you make. The smaller they are, the cooking time will be shorter. 
    • Turn them gently – These vegan eggplant meatballs are soft when hot but will firm up after cooling. 

    Video

    [adthrive-in-post-video-player video-id=”8SGvomne” upload-date=”2022-06-03T12:21:32.000Z” name=”Vegan Eggplant Meatballs” description=”Roasted eggplant has this amazing texture and fairly neutral flavor, so with proper seasoning, it can be turned into many tasty things. If you would like to try eggplants for the first time or just looking for vegan recipes with eggplants, this 6-ingredient vegan eggplant meatballs recipe might be exactly what you need.” player-type=”collapse” override-embed=”true”]

    Nutrition

    Nutrition Facts
    Vegan Eggplant Meatballs
    Amount Per Serving (1 ball)
    Calories 36 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 94mg4%
    Potassium 121mg3%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 22IU0%
    Vitamin C 1mg1%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Jan 2019, but was rewritten and republished with more details and tips in Feb 2023. 

    1.4K shares

    Reader Interactions

    Comments

      4.50 from 22 votes (10 ratings without comment)

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    1. Jacky

      November 19, 2024 at 8:55 pm

      5 stars
      I loved this recipe, but I did substitute the flax for Bob’s Red Mill egg replacement just because it seemed more simple. But I will absolutely make this again 😀

      Reply
    2. Junebug

      June 10, 2023 at 1:03 am

      5 stars
      I love how easy these were to make. They were firm and didn’t fall apart in the sauce when I simmered them. We loved how they held together when pierced with the fork. And, we love their meaty flavor. Total win in our household.

      Reply
    3. Rachel

      August 27, 2021 at 2:31 am

      5 stars
      I really free-styled this so I’m not sure how useful my review is, but they turned out great and my 3-year-old asked for seconds, so that’s a major win. I used rolled oats because that’s what I had, and chickpea flour instead of rice flour. I don’t have nutritional yeast around but I added a favorite spice mix, and I went ahead and used chicken eggs instead of flax eggs. Also I had one giant eggplant from the garden and I didn’t stop to weigh it, but I suspect it was well over 20 oz; after everything sat in the fridge for a couple of hours, I added some panko breadcrumbs to firm up the blend a tad more before frying in a cast-iron pan. Very tasty, with a pleasant texture inside and out. Thank you!

      Reply
    4. Tassiana Kohl

      March 05, 2021 at 1:38 pm

      i don’t have flax eggs in my city, what can I use???

      Reply
      • My Pure Plants

        March 05, 2021 at 8:45 pm

        You can add a bit of corn or tapioca starch (1 Tbsp). The dough will be a bit on the softer side but once the starch is activated in the oven or frying pan it will firm up and will get the eggplant balls nice crispy.

        Reply
    5. Jon

      July 12, 2020 at 5:25 am

      Made these for dinner tonight. They turned out great! My wife had the idea to put a little bit of balsamic on top of the meatballs and it really elevated them. I’d definitely recommend it

      Reply
      • Jon

        July 12, 2020 at 5:26 am

        Also added fennel and red pepper flakes.

        Reply
        • My Pure Plants

          July 12, 2020 at 5:33 pm

          Jon, thanks for trying our recipe. We are so glad you liked it. All these add-ins sound great. Thanks for the tips.

    6. kim

      May 15, 2020 at 8:10 pm

      5 stars
      This was fabulous! So easy to make and had a wonderful flavor! Will definitely make again!

      Reply
    7. Kelly Anthony

      May 15, 2020 at 12:04 pm

      5 stars
      Roasted eggplant is one of my favorite vegetables but I never thought to use it as a meatball. Such a great idea.

      Reply
    8. Alisa Infanti

      May 15, 2020 at 11:15 am

      I had no idea eggplant could be used this way! What a delicious idea.

      Reply
    9. Vicky

      May 15, 2020 at 11:02 am

      5 stars
      Love this creative recipe for vegan meatballs! Sometimes it’s hard to figure out what to do with eggplant and this is great!

      Reply
      • My Pure Plants

        May 15, 2020 at 11:15 am

        Yes, indeed eggplants can be tricky. I definitely have some go-to ways to use them and this is one of them.

        Reply
    10. Amanda Wren-Grimwood

      May 15, 2020 at 10:26 am

      5 stars
      I love roasted eggplant so this sounds like a great recipe to try.

      Reply
      • My Pure Plants

        May 15, 2020 at 11:15 am

        Let us know how it goes if you do try it.

        Reply
    11. Deirdre

      May 15, 2020 at 10:12 am

      5 stars
      This was such a simple and healthy recipe and even the kids loved it! Great way to use up aubergines

      Reply
      • My Pure Plants

        May 15, 2020 at 11:16 am

        It is definitely in my top 3 ways to use eggplants.

        Reply
    12. Sarah

      April 27, 2020 at 9:15 pm

      5 stars
      We loved this recipe! I used Italian seasoning vs. marjoram because that’s what I had in my pantry. We veganized a sausage, egg and cheese biscuit sandwich with this recipe.

      Reply
      • My Pure Plants

        May 15, 2020 at 11:18 am

        Wow, the sandwich sounds amazing. Thanks for trying our recipe.

        Reply
    13. Bianca

      April 18, 2020 at 8:27 am

      1 star
      Unfortunately, I was disappointed in this recipe ? I tried it last night and it’s definitely way too many oats and too little spices/flavor. I had added additional garlic and other spices and it was still too bland. I love the concept but feel it needs to be adjusted. Keep trying!

      Reply
      • My Pure Plants

        April 18, 2020 at 7:05 pm

        I am really sorry to hear that. Have you changed anything or substituted any ingredients? Maybe your eggplants were smaller? Or have you used rolled oats instead of quick oats? We’d love to know what went wrong so we can make the recipe better for you. Thanks for trying our recipe.

        Reply
    14. Suzanne

      March 20, 2020 at 7:35 pm

      question, I don’t have Marjoram can I use something else?

      Reply
      • My Pure Plants

        March 20, 2020 at 8:26 pm

        You can use for example basil and oregano.

        Reply
    15. Patricia

      January 29, 2020 at 2:02 pm

      Could I use normal flour and egg if I’m not glutenfree or vegan? Massive lover of eggplant!

      Reply
      • My Pure Plants

        January 29, 2020 at 2:21 pm

        I think that should work, although normal egg (depending on size) might have more moisture than flax egg, so add more flour or oats if need be.

        Reply
    16. Lucille

      January 24, 2019 at 2:16 pm

      5 stars
      I can’t believe that eggplant could be a meatballs with gluten free. You are genius.I don’t like eggplant but I would love to try this.

      Reply
      • My Pure Plants

        January 24, 2019 at 2:18 pm

        Who knew, right? Eggplant and oats are the secret weapons in gluten-free vegan cooking. Let us know how you like it.

        Reply

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