Delectables with Dan: Eggplant **Meat**Ball Subs!
Delectables with Dan Presents the Eggplant "Meat"Ball Sub!
I've really started to like eggplant now. I don't know why I avoided it for so long. I mean as a child, I get why, but why didn't I try it as an adult? I guess I was afraid to try new things, but since changing my lifestyle and looking for healthier and filling foods I'm experimenting more. Most things I've actually liked! Some things, I still hate. Give a little, get a little I guess. Today, I decided to try something a little out of my zone and make eggplant balls. Originally, I was going to put them in pasta, but I wanted something a little different, so I went with a vegan take on a meatball sub, served with chips & a fresh salad.
The balls aren't that difficult to make at all, just takes a little over an hour to do everything.
What you will need is:
2 tablespoons flax seed
1/4c. cold water
2 tablespoons of olive oil, divided out
1 medium onion of choice, I used yellow, diced
3 minced garlic cloves
1 teaspoon salt
1 medium eggplant (it should be about a pound) peeled and diced into cubes
2 teaspoons oregano, dried
2 teaspoons basil, dried
1/4c. nutritional yeast flakes
In a small bowl soak the flax seed in the water. Set to the side, you will need it later. If you are using ground flax seed, gently whisk the flax seeds in the water, if not just give the flax seeds a stir using a large spoon. While that's soaking, in a large frying pan, heat one tablespoon of olive oil under medium heat and add in the onion and garlic until soft. It should take about 5 minutes or so. Once you've done that, toss in the eggplant and allow to cook 15 minutes or until soft. Add in the second tablespoon of olive oil and salt. The eggplant will be browned in a few spots, that's 100% normal. While the eggplant is cooking up, you'll want to heat your oven to 375F and place a piece of baking parchment that's sprayed with non-stick cooking spray on top of a baking tray/cookie sheet.
You will now need a large mixing bowl for the next few steps. Once you've made sure the eggplant remove it from heat and set to the side for a minute. Into the smaller mixing bowl from earlier, you want to add in the Italian seasonings and nutritional yeast. Make sure that you mix them well. In the large mixing bowl that you just took out, place the breadcrumbs and eggplant into it. Add in the seasoned flaxseed mixture and mix gently. You don't want to smash it up like a big monster. In order to really mix the eggplant, seasonings, breadcrumbs and other bonding agents together, you're going to want to use your hands. Carefully mix the ingredients and begin to shape the mixture into ball shapes. You should end up with about 20 or so eggplant balls. Put them on the baking sheet and into bake for 30-35 minutes, giving them a turn or two while they bake up. The balls will have a similar texture to meatballs and other vegan substitutes, but do not keep them in with liquids. They won't stick to the baking tray, but you want to be careful removing them off. Now it's time to make the subs.
For this, you will need :
sub rolls of choice
3-4 teaspoons vegan pesto (optional)
1/4c. marinara sauce per sandwich (I like it thicc and saucy; here's lookin at you Puffnstuff)
additional Italian seasoning of choice
pinch of red pepper flakes (optional)
A sprinkling of vegan cheese of choice
Place the meatballs in the centre of the sub roll, spreading the pesto on the top half of the sliced roll. Add on the marinara sauce, cheese and seasonings of choice; if you desire melted cheese, pop into the oven that's still hot to melt up the cheese. Remove from oven before bread becomes too crispy and place. Serve with nice hot oven chips (you can put in the oven before you pop in the eggplant balls to ensure they're nice and crispy when you're ready to eat) and pair with a salad of choice; I went with fresh spinach and strawberries. Serve and enjoy!
And who said leftovers had to be boring? Have one of the eggplant balls left over? Store them in an airtight container without sauce and reuse them the next night! I whipped up some tasty chickpea rotini, used up the rest of the homemade tomato sauce I did and tossed in the leftover eggplant balls! Makes a great second-night dish, especially if you're in a hurry. They also pair great with summer/yellow squash noodles. :D
I've really started to like eggplant now. I don't know why I avoided it for so long. I mean as a child, I get why, but why didn't I try it as an adult? I guess I was afraid to try new things, but since changing my lifestyle and looking for healthier and filling foods I'm experimenting more. Most things I've actually liked! Some things, I still hate. Give a little, get a little I guess. Today, I decided to try something a little out of my zone and make eggplant balls. Originally, I was going to put them in pasta, but I wanted something a little different, so I went with a vegan take on a meatball sub, served with chips & a fresh salad.
The balls aren't that difficult to make at all, just takes a little over an hour to do everything.
What you will need is:
2 tablespoons flax seed
1/4c. cold water
2 tablespoons of olive oil, divided out
1 medium onion of choice, I used yellow, diced
3 minced garlic cloves
1 teaspoon salt
1 medium eggplant (it should be about a pound) peeled and diced into cubes
2 teaspoons oregano, dried
2 teaspoons basil, dried
1/4c. nutritional yeast flakes
In a small bowl soak the flax seed in the water. Set to the side, you will need it later. If you are using ground flax seed, gently whisk the flax seeds in the water, if not just give the flax seeds a stir using a large spoon. While that's soaking, in a large frying pan, heat one tablespoon of olive oil under medium heat and add in the onion and garlic until soft. It should take about 5 minutes or so. Once you've done that, toss in the eggplant and allow to cook 15 minutes or until soft. Add in the second tablespoon of olive oil and salt. The eggplant will be browned in a few spots, that's 100% normal. While the eggplant is cooking up, you'll want to heat your oven to 375F and place a piece of baking parchment that's sprayed with non-stick cooking spray on top of a baking tray/cookie sheet.
You will now need a large mixing bowl for the next few steps. Once you've made sure the eggplant remove it from heat and set to the side for a minute. Into the smaller mixing bowl from earlier, you want to add in the Italian seasonings and nutritional yeast. Make sure that you mix them well. In the large mixing bowl that you just took out, place the breadcrumbs and eggplant into it. Add in the seasoned flaxseed mixture and mix gently. You don't want to smash it up like a big monster. In order to really mix the eggplant, seasonings, breadcrumbs and other bonding agents together, you're going to want to use your hands. Carefully mix the ingredients and begin to shape the mixture into ball shapes. You should end up with about 20 or so eggplant balls. Put them on the baking sheet and into bake for 30-35 minutes, giving them a turn or two while they bake up. The balls will have a similar texture to meatballs and other vegan substitutes, but do not keep them in with liquids. They won't stick to the baking tray, but you want to be careful removing them off. Now it's time to make the subs.
For this, you will need :
sub rolls of choice
3-4 teaspoons vegan pesto (optional)
1/4c. marinara sauce per sandwich (I like it thicc and saucy; here's lookin at you Puffnstuff)
additional Italian seasoning of choice
pinch of red pepper flakes (optional)
A sprinkling of vegan cheese of choice
Place the meatballs in the centre of the sub roll, spreading the pesto on the top half of the sliced roll. Add on the marinara sauce, cheese and seasonings of choice; if you desire melted cheese, pop into the oven that's still hot to melt up the cheese. Remove from oven before bread becomes too crispy and place. Serve with nice hot oven chips (you can put in the oven before you pop in the eggplant balls to ensure they're nice and crispy when you're ready to eat) and pair with a salad of choice; I went with fresh spinach and strawberries. Serve and enjoy!And who said leftovers had to be boring? Have one of the eggplant balls left over? Store them in an airtight container without sauce and reuse them the next night! I whipped up some tasty chickpea rotini, used up the rest of the homemade tomato sauce I did and tossed in the leftover eggplant balls! Makes a great second-night dish, especially if you're in a hurry. They also pair great with summer/yellow squash noodles. :D
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