Eggplant & Lentil Meatballs with Pistachio Pesto

Ingredients..makes 6
1/2 cup cooked Lentils
1/2 cup diced cooked eggplant
3 scallions thin sliced (white only)
3 cloves sliced garlic
4 tbsp homemade tomato sauce
3/8 cup Sourdough Boule small dice
1/4 cup chopped parsley
3/4 cup ground tempeh
3/4 cup vegan breadcrumbs
1 tsp extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper

Directions…in a sautee pan coated with olive oil over medium heat, sautee garlic and scallion approx 2 minutes and set aside to the same pan sautee tempeh until slightly browned approx 7 minutes and set aside..add a little more oil to the pan and sautee eggplant until tender..approx 10 minutes and set aside
In a food processor combine lentils, eggplant, scallions, garlic and tempeh and pulse just to combine..Transfer mixture to a large mixing bowl and fold in remaining ingredients one at a time..Form into 6 “meatballs” and heat a nonstick pan coated with olive oil on “low” heat and allow to cook on all sides turning frequently approx 7-10 minutes until golden brown…remove and serve immediately ..Enjoy! not over mix in food processor..leave some texture..keep heat low to allow to cook through without burning..get the Pistachio Pesto recipe


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s