Eggplant Meatballs


  • 90 g (1/2 cup) Whole Grain Quinoa, uncooked
  • 300 g Eggplant, raw
  • 1 tsp Liquid Smoke
  • 40 g (6 tbsp) Nutritional Yeast
  • 1 tsp Jerk Seasoning 
  • 1/4 tsp Adobo Seasoning
  • 1/8 tsp (a dash) Cayenne Pepper
  • 15 g Sesame Seeds
  • 10 g Flax Seeds, ground


Preheat oven to 350F. Cook 1/2 cup quinoa according to directions and set aside to fluff. Grate 300 g eggplant in a food processor and transfer to a large bowl. Add 1 tsp liquid smoke, 40 g nutritional yeast, 1 tsp jerk seasoning, 1/4-1/2 tsp adobo season (to taste), a dash of cayenne pepper (to taste), and 15 g of sesame seeds. Stir well to combine all ingredients and set aside. Turn 10 g ground flax into a flax “egg” by adding a little hot water. Allow the flax “egg” to coagulate. Add quina to eggplant mixture and mix well. Then add flax “egg”. Be sure that everything is mixed well. I let mine sit for a few minutes then began to spoon it onto parchment paper. Bake for 45-60 mins.

Makes: 20 “meatballs”

Serving Size: 4 “meatballs”



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