Another cookbook sneak peak from Darlene The Gourmet Diva's Kitchen
Coming soon:52 Sunday Dinners From Darlene The Gourmet Diva's Kitchen
Vegan "Meatballs"
Eggplant, Veggies and Oatmeal Delicious
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRSxVX427JzCJjdCETBN-1K3xV3dBrVUfE_UhXQ5_cswJVUD_ZhVnUxZYJnr-vdaK1kRpWBt0uzTrk8Urk8Fx2HUIlFLQ2_VPqTu2SDaxyC5Vxu-N0ERiewG6NQWjeF0UwtI4hX4iWxKh/s640/IMAG0179.jpg) |
We Love our Eggplant meatless balls over white rice with a bit of its own sauce over it....SOOOOOOO GOOD |
If you claim to hate eggplant because you remember it from when you were a child, then you must try these. I didn't hate eggplant as an adolescent, I despised it! It was the worst thing.... NOW.... I beg to differ.....Give these scrumptious "meatballs" a chance. They are so good I was once inspired to open a vegan restaurant just to sell them.
I Promise your family will be delighted with these delicious "meatballs" made of eggplant, veggies and oatmeal.....they are simply amazing! I thank my mom for teaching me how to make them. I have made minor adjustments to the recipe but like I have said and continue to say my mother has taught me most of what I know......Gracias mi Reyna mi madre! De ti lo aprendi
Enjoy Familia:
Ingredients:
For The "Meatballs:"
- 2 1/2 to 3Lbs Eggplant
- 3/4 Cup Diced Red onion
- 5 Garlic Cloves Minced or Pureed
- 2 Tbsp Pitted, chopped green olives
- 1/2 Cup Diced Bell Pepper (I use red)
- 1 Tbsp Vinegar
- 2 Tbsp Chives
- 2 Tbsp Oil (EVOO, Corn or Canola)
- 2 Tsp Oregano (DR if available)
- 3 cups of uncooked oatmeal
- 2 Tbsp Adobo or your favorite all purpose seasoning (adjust to taste)
- 3/4 Cups flour (seasoned lightly with 1 tsp each of: adobo, chives, and oregano)
- (OPTIONAL) 1/2 Cup Grated Parmesan Cheese
For The Saute:
- 1&1/2 Tbsp Tomato Paste
- 1 Tbsp Olives
- 2 Tbsp Oil (EVOO, Corn, or Canola)
- 1/2 an Onion and Bell Pepper Sliced
According To Darlene The Gourmet Diva:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_Sl5QTeBRjJCYiHOczWetZtyj5KgkHvaAZBDoaVMPLmJPM4dSo6fy-CjzfS3_9pAUsXBbadO7VC01r4rdhOgYQlzpMbM_adGTdtNv9FzVrUK0vf_yxmCDGX54dREMJZ0l3XYNI_OaoH0/s400/IMAG0171.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU2Ws309hVHY-gFu0Y2rYfLKH8F1I-UkYd2PWgyqiuq4pCeXcq7LCS7gECmd61MYMsXQ5ZF4bFuYaGjBTp_kUsd9-F_AKciTjXL0GOrlIdUUGKHOnbR57gsk9eZjLPAeu0jw9TrrLup7a/s400/IMAG0172.jpg)
- In a large bowl Peel, thinly slice and soak eggplant in 2tbsp salt water for approximately 1 hour to get the bitter flavor out of the fruit
- Manually squeeze the excess water from eggplant and set aside
- Heat oil in medium sized skillet (Caldero)
- Add onions, garlic,vinegar, olives, oregano, peppers,and 1tbsp of adobo
- Stir vigorously
- Once veggies become translucent add well drained eggplant to pan
- Incorporate all veggies well
- Allow eggplant to cook for approximately 20 minutes over medium low heat you will know its ready when the eggplant is tender and forms a paste-like consistency
- Quickly add oatmeal, chives, additional adobo and stir well until most of the oatmeal starts to cook (approximately 5 minutes)
- Remove from heat and set aside (Mixture will cool and will rise naturally due to the oatmeal)
- Once cooled, season flour (if using Parmesan cheese add to Eggplant mix)
- Form Tbsp sized balls using flour to coat the outside of each ball with your CLEAN hands
- Heat oil
- Start adding "meatballs" side by side avoid overcrowding pan Allow to brown on both sides remember they are already cooked (see image above)
- Carefully remove and set aside
- Create a stir fry with sliced onions, peppers, olives, tomato paste and same oil
- You may either pour the sauce over the "meatballs" or add them to the stir-fry and allow them to cook without moving too frequently for about 5 minutes.
Enjoy over white rice, or pasta Next Recipe: Meatless Meatball Parmesan Heroes