These Veggie Eggplant Balls with Mushroom Sauce are a delicious and wholesome plant-based dish. Crispy eggplant balls are served with a creamy and savory mushroom sauce, making it a comforting and satisfying meal.

OVERVIEW

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approximately 280 per serving

INGREDIENTS

• 1 medium eggplant, peeled and diced
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup nutritional yeast
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil, divided

For the Mushroom Sauce:

• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup coconut milk (or other non-dairy milk)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Chopped fresh parsley for garnish

INSTRUCTIONS

1. Prepare Eggplant Balls:
   • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • In a large bowl, combine the diced eggplant, breadcrumbs, nutritional yeast, parsley, garlic, oregano, salt, pepper, and 1 tablespoon of olive oil. Mix well until everything is evenly combined.
   • Shape the mixture into small balls and place them on the prepared baking sheet.
   • Drizzle the remaining tablespoon of olive oil over the eggplant balls.
   • Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
2. Prepare Mushroom Sauce:
   • While the eggplant balls are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the sliced mushrooms and sauté for about 5 minutes, until they start to brown.
   • Add the minced garlic and sauté for another 1-2 minutes.
   • In a small bowl, whisk together the vegetable broth, coconut milk, soy sauce, and cornstarch until smooth.
   • Pour the mixture into the skillet with the mushrooms and stir well to combine.
   • Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens.
   • Season with salt and pepper to taste.
3. Serve:
   • Once the eggplant balls are done baking, transfer them to a serving dish.
   • Pour the mushroom sauce over the eggplant balls.
   • Garnish with chopped fresh parsley.
   • Serve the Veggie Eggplant Balls with Mushroom Sauce hot, either as an appetizer or over cooked pasta or rice for a main course.