Meatballs with Eggplant and Vegetable Meat

When you are on a diet, you know, the delicacies put a strain on our willpower: it is really difficult to resist in front of a greedy dish!
But if you thought that the delicacies, to be called such, must strictly be rich in fat, I'll change your mind! I have in mind for you some irresistible meatballs with eggplant and strictly vegetable meat! Don't believe it? Then follow the recipe!

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Identity Card of the Recipe

• 243 KCal Calories per serving

• Ingrediants

  For 15 meatballs

  • 200 g of seitan, wheat or Mopur muscle
  • 500-600 g of eggplant
  • For the aubergines: 1 pinch of coarse salt
  • q.s. of pepper
  • 1 sprig of parsley
  • 20 g of gomasio
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Chopping board
  • Knife
  • Colander
  • Mixer
  • Bowl
  • Wooden spoon
  • Baking tray
  • Baking paper

  Preparation

  Please note
  To make this dish we used the previously prepared Mopur. Mopur is a particular type of vegetable meat that is prepared by mixing pure gluten, legume flour, salt, spices, water, oil and mother yeast. As an alternative to Mopur, it is possible to use Seitan or Wheat Muscle.

  1. Prepare the Mopur following THIS RECIPE.
  2. Clean the aubergines: wash them well, remove the stalk, cut them into slices about 1.5 cm thick and cut into cubes. Arrange the diced aubergines on a colander: add a pinch of coarse salt and allow to drain, putting a weight on the surface: in this way, the aubergines will lose the excess water and, with it, also the typical bitter aftertaste. the aubergines at least an hour.
  3. Rinse the aubergines well and brown them in a large pan, avoiding adding too much oil. Maintain a high flame and cook for 10-15 minutes, stirring often.
  4. Allow to cool.
  5. In the glass of a blender, combine the warmed aubergines, the mopur cut into pieces, the parsley, the pepper, the gomasio. Blend until a homogeneous mixture is obtained, which can be molded with your hands. If the dough is too dry, add a little soy milk; vice versa, if it is too soft, add a few tablespoons of breadcrumbs.
  6. From the dough, get 15 balls by rolling them in your hands.
  7. Arrange the eggplant meatballs on a plate lined with baking paper. Drizzle with a drop of oil and bake in a hot, preheated oven at 200 ° C for 15 minutes or until golden brown.

  The most gluttonous idea
  To speed up the times and to obtain even more delicious meatballs, it is possible to brown the eggplant balls in a pan, over a high heat, for 5 minutes.

  8. Serve the eggplant meatballs with a side of raw vegetables, seasoned with citronette sauce (oil, lemon juice, salt, pepper and herbs).

  Alice's comment - PersonalCooker

  An ideal lunch: healthy, light, delicious and vegetable! And if you have some leftover you can come up with another recipe: cook them with a little tomato sauce, add a few olives, a pinch of chilli pepper and serve it all with crispy potatoes!

  Nutritional values ​​and Health Comment on the recipe

  Eggplant and Vegetable Meatballs are quite energetic vegetarian-type foods. Calories essentially come from lipids, followed by carbohydrates and finally proteins.
  The breakdown of fatty acids is positive, cholesterol is absent and fiber is very abundant. The Eggplant and Vegetable Meat Meatballs are foods suitable for diet without ingredients of animal origin and are highly suitable for the caloric regime against hypercholesterolemia or other metabolic diseases; they are not as suitable for the diet against overweight.
  The average portion is around 100-150g (245-365kcal).