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Homemade Vegan Eggplant Meatballs with Zaatar & Kale Pesto recipe photo

Vegan Eggplant Meatballs with Zaatar & Kale Pesto

These Vegan Eggplant Meatballs are bursting with flavor! Roasted eggplant and chickpeas come together with vibrant kale pesto for a delightful dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 2 teaspoons olive oil for sautéing the eggplant and adding richness
  • 1 medium eggplant diced (about 3 cups)
  • to taste Sea salt
  • to taste ground black pepper
  • 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
  • 1 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
For the Kale Pesto:
  • 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 cups chopped kale a nutrient powerhouse
  • 1 Big squeeze of lemon juice enhances the pesto flavor
  • to taste Salt + pepper
  • 1/2 cup olive oil for the pesto, adjust as needed

Equipment

  • Large mixing bowl
  • Baking sheet
  • Food processor
  • Frying Pan
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.