These Vegan “Meatballs” with Spicy Roasted Eggplants Dip will not disappoint, whether you are a meat lover in a search of good party food, or a vegan seeking a great alternative to meat dishes.
Why we ❤️ it
If you are a meat lover, please don't tune out just yet. Just because you love your meat doesn't mean that you can't enjoy a good, tasty vegan dish. And for those occasions, or to serve to your vegetarian and vegan friends, I have just the dish: Vegan "meatballs" with spicy roasted eggplants dip.
You know how much we Dominicans love eggplants, so it will be very well-received.
About this recipe
So, give these delicious balls a try, they are tasty, crunchy, filling. The "meatballs" make a fantastic party dish to serve both vegans and meat-lovers alike, and the dip is to die for.
Don't forget to check out our other vegan recipes.
Recipe
Vegan “Meatballs” with Spicy Roasted Eggplant Dip Recipe
Ingredients
For the balls
- 3 slices whole-wheat bread
- ½ red bell pepper
- 1 small white onion
- 2 clove garlic
- 2 sprigs parsley
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 1 teaspoon salt
- 2 cups dry chickpeas, boiled soft
- 1 cup dry lentils, boiled soft
- ⅓ cup olive oil
For the dip
- 1 eggplant (large), (6" or 13 cm aprox), or equivalent
- 4 tablespoons olive oil
- 1 small red onion, chopped
- 1 bell pepper, chopped
- 2 plum tomato, chopped
- 4 clove garlic, slice
- ¼ teaspoon nutmeg (freshly-grated), (optional)
- 1 tablespoon chopped cilantro
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper (freshly-cracked, or ground), or to taste
- 1 habanero, or hot pepper of your preference
Instructions
For the balls
- Pulse the bread in the food processor until it has the texture of coarse sugar. Reserve.
- Mix bell pepper, onion, garlic, parsley, pepper and salt and pulse in the food processor until you obtain a coarse paste. Reserve.
- Pulse the chickpeas in the food processor just long enough to break them into smaller pieces (a quarter of their original size).
- Mix chickpeas, lentils, breadcrumbs and seasoning paste from step 2. Mix well. Taste and add salt to taste if you find it necessary.
- Make the paste into balls of about 1 ½" in diameter. Reserve.
- Heat oil over medium heat in a large frying pan.
- Pan fry balls long enough to turn brown on the outside. Rest on a paper towel to absorb excess oil.
For the dip
- Put the eggplants directly on the fire in your stove. When the side on the fire has blackened turn until the whole eggplant has turned black.
- Immediately soak in cold water. Using a spoon, remove and discard the peel.
- Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turn translucent.
- Stir in bell pepper, tomatoes and garlic. Cook and stir for a minute.
- Add the eggplants, nutmeg and cilantro and stir until the cilantro wilts. Remove from the heat and cool to room temperature
- Season with pepper and salt to taste.
- Place in a food processor. Add hot pepper to taste.
- Serve balls with the dip.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
