Eggplant Meatballs with Roasted Red Pepper Tahini Pasta
 
Prep time
Cook time
Total time
 
Baked vegan eggplant meatballs served over a roasted red pepper tahini pasta. Topped with fresh parsley and toasted pine nuts. This Mediterranean-inspired pasta dish is oil-free and gluten-free, so everyone can enjoy it!
Author:
Recipe type: Main Dish
Cuisine: Mediterranean
Serves: 3
Ingredients
Eggplant Meatballs
  • 1 eggplant
  • ½ cup breadcrumbs (use gluten-free panko to keep GF)
  • ¾ cup walnuts
  • ¾ cup parsley
  • 2 cloves garlic
  • ½ tsp sea salt
Roasted Red Pepper Sauce
  • 2 red bell peppers
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp almond milk
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • 2 cloves garlic
For Serving
  • ¼ cup pine nuts (for topping)
  • 8 oz spaghetti pasta (I used brown rice and quinoa spaghetti to keep this dish GF)
Instructions
  1. Preheat oven to 500F. Line or grease a baking sheet. Slice eggplant in half lengthwise, and place it skin-side up on the baking sheet. Place the 2 red bell peppers on the baking sheet as well.
  2. Remove the eggplant after 18-20 minutes, once it is roasted and tender but not too soft. Leave the red bell peppers to roast for another 10-15 more minutes. Once you remove the red bell peppers, cover them with foil and set aside to cool.
  3. Chop the roasted eggplant into chunks to fit in the food processor. Place roasted eggplant, breadcrumbs, walnuts, parsley, and garlic into a food processor and pulse for a few seconds, until just combined. If you pulse for too long, the mixture will be harder to shape.
  4. Lower the oven heat to 415F. Line a baking sheet with parchment paper. Scoop about 1.5 tbsp of the eggplant mixture, shape into a ball, and place onto the sheet. You should end up with about 18 meatballs. Bake the eggplant balls for 30 minutes, until browned. They will have a firm outside but delicate inside.
  5. While the eggplant meatballs bake, prepare the pasta according to package directions. I brought a pot of salted water to a boil and cooked my pasta for about 10 minutes, until al dente.
  6. Prepare the roasted red pepper tahini sauce. Peel the skin off of the roasted peppers, and remove the core, seeds, and stem. Place roasted red peppers, tahini, lemon juice, almond milk, salt, paprika, and garlic in a high speed blender. Blend until smooth.
  7. Dry toast the pine nuts in a saucepan over medium heat for about 5 minutes, until they just begin to brown.
  8. Assemble the pasta. Pour the red pepper tahini sauce over the noodles, and top with eggplant meatballs, fresh parsley, and toasted pine nuts. Serve immediately.
Recipe by Zen and Zaatar at https://zenandzaatar.com/eggplant-meatballs-creamy-roasted-red-pepper-tahini/