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    Zen and Zaatar » Recipes » Main Dishes

    Easy Baked Vegan Eggplant Meatballs with Red Pepper Pasta

    Published: Jun 12, 2016 · Modified: Feb 18, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 14 Comments

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    Eggplant meatballs with red pepper sauce being poured over them, with text overlay, "Mediterranean eggplant meatballs - vegan + wholesome."
    Image showing texture of baked eggplant balls with text overlay "vegan + wholesome - eggplant meatballs with roasted red pepper sauce."
    These eggplant meatballs are complemented with a roasted red pepper tahini sauce, served over pasta. Made with eggplants, walnuts, and parsley, these vegan meatballs are gluten-free with an oil-free option.
    These eggplant meatballs are complemented with a roasted red pepper tahini sauce, served over pasta. Made with eggplants, walnuts, and parsley, these vegan meatballs are gluten-free with an oil-free option.
    These eggplant meatballs are complemented with a roasted red pepper tahini sauce, served over pasta. Made with eggplants, walnuts, and parsley, these vegan meatballs are gluten-free with an oil-free option.
    These eggplant meatballs are complemented with a roasted red pepper tahini sauce, served over pasta. Made with eggplants, walnuts, and parsley, these vegan meatballs are gluten-free with an oil-free option.
    These eggplant meatballs are complemented with a roasted red pepper tahini sauce, served over pasta. Made with eggplants, walnuts, and parsley, these vegan meatballs are gluten-free with an oil-free option.
    Image showing texture of eggplant balls with text overlay, "vegan eggplant meatballs with roasted red pepper sauce with oil-free + gluten-free options."

    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

    How the vegan baked eggplant meatballs look topped with roasted pepper sauce, served over pasta, from a head-on angle.

    I spent quite a while brainstorming a vegan meatball recipe, and these eggplant meatballs check all the boxes! They’re not only vegan but also can easily be made gluten-free and oil-free, making them perfect for almost any diet. Topped with a creamy, vegan roasted red pepper sauce, these roasted eggplant meatballs become irresistible.

    Surprisingly, I didn’t like eggplant or red bell peppers as a child, but roasting them changed everything. Roasting brings out their natural sweetness, and they pair beautifully with Mediterranean flavors. If you're looking for a flavorful and satisfying vegan main dish recipe, this one is a must-try!

    Jump to:
    • Why you’ll love this recipe
    • Ingredient notes
    • Substitutions & variations
    • How to make eggplant meatballs
    • Expert tips
    • FAQs
    • Storage
    • What to serve with eggplant meatballs
    • More vegan main dish recipes you’ll love
    • Recipe

    Why you’ll love this recipe

    • 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!

    Ingredient notes

    Here are notes on some of the specific ingredients you’ll need for this recipe.

    This image shows all of the eggplant meatball ingredients.
    • 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.

    See the recipe card below for exact quantities.

    Substitutions & variations

    • 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.

    How to make eggplant meatballs

    Follow these simple steps to make baked eggplant meatballs in the oven.

    The eggplant and red bell peppers after roasting.

    Step 1: Roast eggplant and bell peppers, if using, until the eggplant is tender and the peppers are charred.

    The walnuts, parsley, and garlic are shown after pulsing until crumbly in the food processor.

    Step 2: Pulse walnuts, parsley, and garlic in a food processor until crumbly.

    The chopped eggplant and other ingredients being added to the food processor, after pulsing the walnut crumbs.
    The eggplant meatball mixture after combining and transferring to a bowl.

    Step 3: Add chopped and drained eggplant, breadcrumbs, aquafaba, and olive oil (if using) to the food processor. Pulse until just combined (some small chunks are fine). Don’t over-process. Transfer to a bowl for easy scooping.

    Shaped eggplant meatballs before going into the oven.
    The baked eggplant meatballs after being taken out of the oven.

    Step 4: Form 2-tbsp balls and place them on a parchment paper-lined baking sheet. Bake at 415F for 30-33 minutes, until browned outside but tender inside.

    You will need at least a 7-cup food processor for this recipe. I personally love the Cuisinart 7-Cup Food Processor—it’s powerful, pulses quickly, and avoids over-processing the mixture.

    Expert tips

    It’s important to note that compared to traditional meatballs, these roasted eggplant balls have a unique texture and flavor– soft, creamy, and slightly sweet, with a crispy outside when baked. To make sure you get the perfect result, here are some tips.

    The eggplant meatballs are plated over pasta, showing the texture inside of one of the baked eggplant meatballs.
    • 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.

    FAQs

    Can you freeze eggplant meatballs?

    Yes! Freeze the baked meatballs in an airtight container for up to 3 months. Reheat them in the oven at 375°F until warmed through.

    What can I use instead of eggs in meatballs?

    Aquafaba, the liquid from canned or cooked chickpeas, is an excellent vegan egg replacer that helps bind the mixture together. Combined with breadcrumbs, it helps the meatballs hold their shape without any animal products, like eggs or cheese, needed.

    How do you keep vegan meatballs from falling apart?

    The key to preventing vegan meatballs from falling apart is using proper binding agents like aquafaba and breadcrumbs. If the mixture feels too soft, chilling it in the fridge for 15-20 minutes can make it easier to work with.

    Storage

    • 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.
    Pouring roasted red pepper sauce over the eggplant meatballs and pasta.

    What to serve with eggplant meatballs

    These baked vegan meatballs are incredibly versatile and pair beautifully with a variety of sauces and sides.

    • 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.

    More vegan main dish recipes you’ll love

    • Creamy Avocado Mac and Cheese (Vegan)
    • This vegan chicken piccata recipe is so close to the real thing! Homemade seitan is a protein packed, plant based meat alternative that works great in this dish. In this seitan piccata, the vegan chicken is breaded and served over pasta in a light, creamy, lemon caper sauce.
      Unbelievable Vegan Chicken Piccata (Seitan)
    • This vegan palak paneer replaces the paneer with a recipe for Burmese chickpea tofu, replicating the texture and flavor of a soft cheese. This vegan saag paneer, a spinach curry, is made creamy with coconut milk, making a rich and flavor Indian-inspired comfort dish.
      Vegan Palak Paneer with Chickpea Tofu (Soy-Free, GF)
    • syrian moussaka with eggplant potato and chickpeas
      Syrian Moussaka with Eggplant and Potato (Vegan)

    Topped with some fresh chopped parsley and toasted pine nuts, this recipe for eggplant meatballs is done in about an hour, although it looks like it took much more time and effort to prepare!

    If you made this recipe, I’d love to hear from you! Pin it on Pinterest for later or share your recreations with me on Facebook or Instagram @zenandzaatar! 🥰 Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and review below. I can’t wait to see how you serve it!

    Recipe

    Vegan baked eggplant meatballs topped with roasted pepper sauce, served over pasta.

    Baked Vegan Eggplant Meatballs with Red Pepper Pasta

    Zena Hassoun
    These baked vegan eggplant meatballs are crispy on the outside, tender on the inside, and bursting with Mediterranean flavors. Served with a creamy roasted red pepper tahini sauce, this comforting and wholesome dish includes gluten-free and oil-free options!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course, Main Dishes
    Cuisine Mediterranean
    Servings 4 people
    Calories 746 kcal

    Equipment

    • 7-Cup Food Processor
    • 2-tbsp Cookie Scoop

    Ingredients
      

    Eggplant Meatballs

    • 1 eggplant 1.5 lb globe eggplant or equivalent
    • 1 cup walnuts raw or roasted
    • ¾ cup parsley leaves packed
    • 2 cloves garlic
    • 1 cup breadcrumbs use gluten-free panko to keep GF
    • ½ teaspoon sea salt
    • 3-4 tablespoon aquafaba or other vegan egg replacer
    • 1 tablespoon olive oil optional, helps hold shape

    Roasted Red Pepper Sauce Recipe

    • 2 red bell peppers*
    • ¼ cup tahini
    • 2 tablespoon lemon juice
    • ¼ cup non-dairy milk
    • 2 cloves garlic
    • ½ teaspoon salt
    • ¼ teaspoon smoked paprika optional

    For Serving

    • 8-10 oz spaghetti pasta I use brown rice and quinoa spaghetti to keep this dish GF
    • ¼ cup pine nuts for topping

    Instructions
     

    • Preheat the oven to 500F. Line a baking sheet with parchment paper or lightly grease it. Slice eggplant in half lengthwise, and place it skin-side up on the sheet. Add the 2 red bell peppers to the same sheet to roast for the sauce.
      1 eggplant, 2 red bell peppers*
    • Remove the eggplant after 18-20 minutes, until tender but not too soft. Leave the bell peppers to roast for another 10-15 minutes, until charred. Once done, cover the peppers with foil and set aside to cool.
    • Chop the roasted eggplant into chunks and place them in a strainer to drain any excess water for 5-10 mins.
    • Prepare the meatball mixture. In a food processor, pulse walnuts, parsley, and garlic for a few seconds, until crumbly.
      1 cup walnuts, ¾ cup parsley leaves, 2 cloves garlic
    • Add the drained eggplant, breadcrumbs, aquafaba, salt, and olive oil (if using) to the food processor. Pulse for a few seconds, until just combined. Avoid over-processing, or the mixture will be harder to shape. The mixture will be soft but should not fall apart. If the mixture is too soft, you can chill it for 15-20 mins in the fridge or add an extra tablespoon of breadcrumbs. If it seems dry, add another tablespoon of aquafaba.
      1 eggplant, 1 cup breadcrumbs, ½ teaspoon sea salt, 3-4 tablespoon aquafaba, 1 tablespoon olive oil
    • Lower the oven heat to 415F. Line another baking sheet with parchment paper. Scoop 2-tablespoon portions of the eggplant mixture, shape into balls, and place them onto the sheet. A mini, 2-tablespoon cookie scoop helps ensure uniform size. You should end up with about 20 meatballs.
    • Bake the eggplant balls for 30-33 minutes, until browned and firm outside, but tender inside.
    • 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. Reserve 1 cup of pasta water before draining.
      8-10 oz spaghetti pasta
    • Prepare the roasted red pepper sauce. Peel the skin off of the roasted peppers, and remove the core, seeds, and stem. Blend roasted peppers, tahini, lemon juice, milk, garlic, salt, and paprika in a high speed blender and blend until smooth.**
      2 red bell peppers*, ¼ cup tahini, 2 tablespoon lemon juice, ¼ cup non-dairy milk, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon smoked paprika
    • Dry-toast the pine nuts in a saucepan over medium heat for about 5 minutes, until they just begin to brown.
      ¼ cup pine nuts
    • Assemble the pasta. Toss the pasta with the red pepper tahini sauce, thinning with reserved pasta water as needed. Serve topped with the eggplant meatballs, toasted pine nuts, and fresh parsley. Enjoy!

    Notes

    *You can alternatively just use 2 jarred roasted bell peppers.
    **See notes on how to make roasted red pepper sauce.

    Nutrition

    Calories: 746kcalCarbohydrates: 83gProtein: 22gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 22gMonounsaturated Fat: 10gSodium: 808mgPotassium: 921mgFiber: 11gSugar: 11gVitamin A: 2976IUVitamin C: 100mgCalcium: 170mgIron: 5mg
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

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    Comments

      5 from 7 votes (3 ratings without comment)

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      Recipe Rating




    1. Lisa Favre says

      June 15, 2016 at 3:50 am

      These eggplant meatballs look so good! I love all of the ingredients that keep them together.

      Lisa Favre
      http://marblecrumbs.com

      Reply
      • Zena | Zena 'n Zaatar says

        June 15, 2016 at 4:48 pm

        They are delish! Let me know if you try them <3

        Reply
    2. Ari says

      September 04, 2016 at 6:52 am

      5 stars
      Thanks for the recipe Zena, can't wait to try this, cheers!

      Reply
    3. Ari says

      September 04, 2016 at 6:52 am

      5 stars
      Thanks for the recipe Zena, can't wait to try this, cheers!

      Reply
      • Zena | Zena 'n Zaatar says

        September 06, 2016 at 10:22 am

        You're welcome, thanks for stopping by!! Can't wait to see what you think, let me know how it goes! 🙂 <3

        Reply
    4. Brianna says

      February 04, 2018 at 2:33 am

      Can I substitute walnuts for pecans? Or cashews or almonds? Trying to work with what I already have in the fridge and cupboard 🙂

      Reply
      • Zena | Zena 'n Zaatar says

        February 04, 2018 at 7:38 am

        Yes another type of nut would definitely work! 🙂

        Reply
    5. Caroline says

      August 26, 2018 at 11:51 am

      5 stars
      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!😊

      Reply
    6. Caroline says

      August 26, 2018 at 11:51 am

      5 stars
      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!😊

      Reply
    7. jemima says

      June 03, 2020 at 2:43 am

      Hi there, recipe sounds great! Can I freeze the meatballs? Thanks.

      Reply
      • Zena | Zen and Zaatar says

        July 02, 2020 at 9:27 am

        Yes the meatballs can be frozen! 🙂

        Reply
    8. Roshni Patel says

      November 06, 2020 at 2:02 pm

      I've made this recipe several times and it's always a hit! Could I make the meatball mixture the day before and refrigerate it? If it's in an airtight container, will it dry out or otherwise change in a problematic way?

      Thanks!

      Reply
    9. Surae says

      August 10, 2022 at 4:44 pm

      I don’t eat much eggplant but this looked so good I want to try it. Is it necessary to peel the eggplant or is the skin included?

      Reply
      • Zena | Zen and Zaatar says

        October 10, 2022 at 9:53 pm

        It is not necessary to peel the eggplant. Hope you love this recipe!!

        Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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