2Heat the oil in large fry pan over high heat. Sauté the onion for 2 minutes or until softened. Add the garlic, eggplant and sauté until the eggplant is slightly golden. Add ½ cup water and turn down the heat to medium. Cook until the eggplant is tender.
3Add the cooked eggplant mixture and the rest of the ingredients to a food processor. Pulse until just combined making sure not to process it too much to prevent it turning into a puree. Add more flour if your mixture is still wet.
4Scoop heaped tablespoons of the mixture onto a lined baking tray. Using very wet hands, shape the mixture into balls. You should have around 20–25 balls.
5Bake the meatballs in the oven for 20–25 minutes or until the outside is slightly brown. Allow to cool on the baking tray.
6Add the pasta sauce to a large fry pan and heat through. Add the meatballs and gently mix until each one is coated. Cut open the rolls and fill with the meatballs, lettuce and vegan cheese, or as desired.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.