Easy Baked Vegan Eggplant Meatballs with Red Pepper Pasta

These sweet, roasted, vegan eggplant meatballs are complemented by a creamy, roasted red pepper tahini sauce in this Mediterranean-inspired pasta dish. It comes together in about an hour but looks and tastes like a gourmet meal that took much longer to prepare.

“This has become one of my favourite recipes to cook when I have friends over for dinner! It’s very easy to prepare and so far everyone of my guests (vegan and non-vegan ) loved it! Thank you so much for this recipe, Zena!😊” ⭐️⭐️⭐️⭐️⭐️ - our reader, Caroline

• Easy to make: Roast the eggplant, pulse the ingredients together, and bake in the oven until golden!
• Comforting yet wholesome: This creamy, rich pasta dish feels indulgent but is made with wholesome ingredients like roasted red peppers and tahini.
• Meal prep friendly: These vegan eggplant meatballs can be made ahead, stored in the fridge or freezer, and reheated whenever you're ready.
• Impress without the stress: This dish looks fancy enough for guests, yet comes together in about an hour with minimal effort, and can even be prepped in advance!

• Eggplant: I recommend using one large eggplant (a globe eggplant that weighs around 1.5 pounds). You can also use other types of eggplant in an equivalent weight amount.
• Breadcrumbs: I like to use panko, but normal work fine as well. To keep it gluten free, use gluten free breadcrumbs, like gluten free panko.
• Aquafaba: This is the liquid from a can of chickpeas. You can also use the cooking liquid from cooking dry chickpeas. This acts as the vegan egg replacer that holds the meatballs together.
• Walnuts, garlic, and parsley: These are pulsed to help flavor and improve the texture of the eggplant balls.
• Red bell peppers, tahini, and lemon juice: These are the main ingredients for the red pepper sauce. You can use jarred roasted red peppers instead of roasting your own.
• Non-dairy milk: This is used to thin the sauce; make sure it’s unsweetened. I like using unsweetened almond milk.
• Pasta: For serving, I prefer spaghetti, but any pasta works fine. I use brown rice and quinoa spaghetti to keep this dish gluten free.

• Gluten-free: For gluten-free eggplant meatballs, use GF panko breadcrumbs and serve with a gluten-free pasta.
• Oil-free: Simply omit the olive oil for an oil-free version; the mixture will still hold together well.
• Walnuts: You can swap these with another nut like cashews or almonds.
• Sauce alternative: Instead of red pepper tahini sauce, try serving it with a marinara or tomato sauce.
• Spicy: Add red pepper flakes to the sauce for extra heat.
• Zucchini noodles: Swap spaghetti for raw zucchini noodles for a lighter option.

• Drain roasted eggplant for 5-10 mins to remove excess moisture.
• Don’t over-process the eggplant cubes–keeping small chunks helps maintain a heartier consistency.
• Chill the mixture for 15-20 minutes (or overnight) if it feels too soft to shape easily.
• Measure each meatball precisely to 2 tbsp, to ensure uniform cooking and the best texture. A mini (2 tablespoon cookie scoop) works perfectly for this.

• Refrigerator: Store baked eggplant meatballs separately from the sauce for 4-5 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Bake the eggplant meatballs at 375°F until warmed through. To warm the pasta and sauce, heat them together in a pot over medium heat, stirring occasionally. If the sauce has thickened too much, thin with some water. Alternatively, reheat in the microwave until fully warmed.

• For the ultimate pairing, serve them with my vegan roasted red pepper sauce—its creamy texture and smoky-sweet taste perfectly complement the meatballs.
• If you love tahini, you’ll also enjoy them drizzled with my lemon tahini sauce for a tangy twist.
• For a tomato-based sauce, try pairing them with galayet bandora, a flavorful sautéed tomato dish that would make a lovely sauce.
• If you're looking for a lighter, veggie-packed option, serve them over sweet potato noodles for a hearty yet nourishing meal.