Vegan Eggplant Meatballs with Zaatar & Kale Pesto
Looking for a delicious and satisfying plant-based dish that packs a flavor punch? These Vegan Eggplant Meatballs with Zaatar & Kale Pesto are a delightful combination of savory ingredients that will leave your taste buds singing! Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to impress. The meatballs are made with roasted eggplant and chickpeas, seasoned with aromatic zaatar, and served with a vibrant kale pesto that adds a fresh twist. Let’s dive into this mouthwatering recipe that’s perfect for any occasion!
What Sets This Recipe Apart
These Vegan Eggplant Meatballs with Zaatar & Kale Pesto are not your average meatballs. The eggplant provides a unique texture and a rich flavor that pairs beautifully with the nutty chickpeas and zesty zaatar spice blend. The addition of kale pesto not only enhances the dish with its vibrant green color but also brings in a punch of nutrients. This dish is versatile; you can enjoy it on its own, toss it in pasta, or serve it as a filling for a wrap. Plus, it’s gluten-free and packed with protein, making it a nutritious option for everyone.
The Ingredient Lineup
- 2 teaspoons olive oil – for sautéing the eggplant and adding richness.
- 1 medium eggplant – diced (about 3 cups) for the meatballs.
- Sea salt and ground black pepper – to taste.
- 1 cup cooked chickpeas – provides protein and a hearty texture.
- 1 cup almond meal/flour – helps bind the meatballs and adds a nutty flavor.
- 1 tablespoon zaatar spice blend – brings a unique Middle Eastern flair.
- 2 cloves garlic – peeled and chopped for flavor.
- 1/4 cup chopped flat-leaf parsley – for freshness.
- 1-2 teaspoons lemon zest – to add brightness.
- Big squeeze of lemon juice – enhances flavor and freshness.
- 1/4 cup chickpea canning liquid (aquafaba) – acts as a binding agent.
- 2 slices bread – toasted and roughly cut for texture.
- 1/2 cup raw almonds – adds crunch to the pesto.
- 2-3 cloves garlic – peeled and chopped for the pesto.
- 1 teaspoon lemon zest – for brightness in the pesto.
- 3 packed cups of chopped kale – a nutrient powerhouse.
- Big squeeze of lemon juice – enhances the pesto flavor.
- Salt + pepper – to taste.
- 1/2 cup olive oil – for the pesto, adjust as needed.
Gear Up: What to Grab
- Large mixing bowl – for combining ingredients.
- Baking sheet – for roasting the eggplant.
- Food processor – for making the kale pesto.
- Frying pan – for sautéing.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Spatula – for mixing and shaping the meatballs.
Vegan Eggplant Meatballs with Zaatar & Kale Pesto Cooking Guide
Step 1: Prepare the Eggplant
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, toss the diced eggplant with 2 teaspoons of olive oil, sea salt, and black pepper. Spread the eggplant evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Once done, remove from the oven and let it cool slightly.
Step 2: Blend the Meatball Mixture
In the same mixing bowl, add the roasted eggplant, cooked chickpeas, almond meal/flour, zaatar spice blend, garlic, parsley, lemon zest, lemon juice, and aquafaba. Use a fork or potato masher to combine the ingredients until they come together but still have some texture. Taste and adjust seasoning with more salt and pepper if necessary.
Step 3: Shape the Meatballs
Using your hands, form the mixture into small balls, roughly the size of a golf ball. Place the meatballs on a baking sheet lined with parchment paper. You should have about 12-15 meatballs.
Step 4: Bake the Meatballs
Bake the meatballs in the preheated oven for about 20-25 minutes, flipping them halfway through to ensure even browning. They should be golden and firm to the touch when done.
Step 5: Make the Kale Pesto
While the meatballs are baking, prepare the kale pesto. In a food processor, combine the raw almonds, garlic, lemon zest, chopped kale, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed.
Step 6: Serve and Enjoy
Once the meatballs are baked, serve them warm with a generous dollop of kale pesto on top. They pair wonderfully with pasta, in a wrap, or even alongside a fresh salad. Enjoy the explosion of flavors!
Variations for Dietary Needs
- Nut-Free: Substitute almond meal with sunflower seed meal and skip the almonds in the pesto.
- Gluten-Free: Ensure to use gluten-free bread or skip it entirely.
- Lower Fat: Reduce the amount of olive oil in the pesto or use vegetable broth instead.
- Spicy Kick: Add red pepper flakes to the meatball mixture for some heat.
Chef’s Rationale
The combination of eggplant and chickpeas creates a wonderfully moist yet firm texture for the meatballs, ensuring they hold together without the need for traditional binders. Zaatar adds a unique aromatic flavor that elevates the dish beyond ordinary plant-based fare. The kale pesto not only complements the meatballs but also provides essential nutrients, making this dish not just delicious but also health-conscious.
Storing Tips & Timelines
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven for best results. The kale pesto can also be stored in the fridge for about a week. It may thicken over time, so you can thin it out with a little water or olive oil when ready to serve.
Your Top Questions
Can I freeze the meatballs?
Yes! These Vegan Eggplant Meatballs freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container once solid. They can be frozen for up to 3 months.
What can I serve with these meatballs?
These meatballs are versatile! Serve them with spaghetti, in a wrap with fresh veggies, or atop a salad for a complete meal.
Can I use another green instead of kale for the pesto?
Absolutely! Spinach or basil can be excellent substitutes for kale in the pesto, each bringing a unique flavor profile to the dish.
How do I know when the meatballs are done?
The meatballs should be golden brown and firm to the touch. A toothpick inserted in the center should come out clean. Baking them at the right temperature ensures they cook through without drying out.
See You at the Table
Gather your friends and family around the table and share the joy of these Vegan Eggplant Meatballs with Zaatar & Kale Pesto. This dish not only nourishes the body but also brings people together, celebrating the flavors of plant-based cooking. Enjoy every bite and feel good about the wholesome ingredients that make this meal a standout. Whether you’re serving it for a weeknight dinner or a special occasion, these meatballs will surely impress. Happy cooking!
Vegan Eggplant Meatballs with Zaatar & Kale Pesto
Ingredients
Equipment
Method
- Step 1: Prepare the Eggplant - Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced eggplant with 2 teaspoons of olive oil, sea salt, and black pepper. Spread the eggplant evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Once done, remove from the oven and let it cool slightly.
- Step 2: Blend the Meatball Mixture - In the same mixing bowl, add the roasted eggplant, cooked chickpeas, almond meal/flour, zaatar spice blend, garlic, parsley, lemon zest, lemon juice, and aquafaba. Use a fork or potato masher to combine the ingredients until they come together but still have some texture. Taste and adjust seasoning with more salt and pepper if necessary.
- Step 3: Shape the Meatballs - Using your hands, form the mixture into small balls, roughly the size of a golf ball. Place the meatballs on a baking sheet lined with parchment paper. You should have about 12-15 meatballs.
- Step 4: Bake the Meatballs - Bake the meatballs in the preheated oven for about 20-25 minutes, flipping them halfway through to ensure even browning. They should be golden and firm to the touch when done.
- Step 5: Make the Kale Pesto - While the meatballs are baking, prepare the kale pesto. In a food processor, combine the raw almonds, garlic, lemon zest, chopped kale, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed.
- Step 6: Serve and Enjoy - Once the meatballs are baked, serve them warm with a generous dollop of kale pesto on top. They pair wonderfully with pasta, in a wrap, or even alongside a fresh salad. Enjoy the explosion of flavors!
Notes
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
- The kale pesto can be stored in the fridge for about a week; thin it out with water or olive oil if it thickens.
- These meatballs freeze well; place them in a single layer on a baking sheet to freeze, then transfer to an airtight container once solid.
