Meatballs eggplant and baked beans. Healthy Recipe
Meatballs eggplant and baked beans. Healthy Recipe.This healthy recipe vegan meatballs eggplant and beans is ideal for changing the way you eat vegetables, or for those less fond of them. The inner texture is creamy and smooth, very versatile for any menu.
I like to give a spicy but can be dispensed with chilli paste and add in their place other spices to taste. Oregano, thyme fresh cilantro are also good alternatives. When cooking in the oven in the kitchen saves time and calories.
Eggplant 300-50 g, 150 g of cooked white beans, 40 g bread crumbs, 1/2 teaspoon granulated garlic or 1 clove minced garlic, 1 pinch of nutmeg, 1/2 teaspoon chili paste (optional) , 1 teaspoon chopped parsley, black pepper, salt.
Making dumplings eggplant and baked beans:
Wash eggplant and cut the ends. Chop into small cubes and place in a microwave-safe plate. Cook on high 5 minutes, stir and cook again for 3 minutes more. Allow to cool. Preheat oven to 175.
Drain the white beans, rinsed with water if using canned. Place them in a shredder or grinder along with the cooked eggplant, garlic clove or granulated garlic, and a pinch of salt. Grind into a smooth paste. Bring to a bowl.
Add the breadcrumbs, spices, chilli and parsley. Mix well until a homogeneous mass. Adjust the salt to taste. Take roughly equal portions of dough and form small balls, the size of a golf ball.
Place in a baking sheet lined with parchment paper or paper albal. Bake for about 20-25 minutes, until browned on the outside. Serve with salsa to taste.
Preparation time | 45 minutes
Difficulty | Easy
Vegan meatballs eggplant and beans we can serve them almost like we want more. They are very rich as a main course with a good homemade tomato sauce, or even added to a vegetable stew or a simple soup. They freeze well and are ideal for carrying even to fill tacos or fajitas.