Six-Ingredient Vegan Eggplant Meatballs in Home made Marinara

Serve these vegetable-forward meatballs from the Vegan Fakeout cookbook with egg-free pasta cooked till al dente, or loaded into sub rolls for the final word sizzling sandwich.

What you want:

For the meatballs:
3 tablespoons sunflower oil
, divided
1 medium eggplant, diced

1 purple onion, roughly chopped

1 teaspoon dried oregano

4 thick slices of white bread

½ teaspoon salt
¼ teaspoon black pepper
⅓ cup flat-leaf parsley, finely chopped

For the marinara sauce:
1 tablespoon sunflower oil

2 garlic cloves, crushed

1 (14-ounce) can chopped tomatoes

1 teaspoon sugar
½ cup flat-leaf parsley, finely chopped
½ teaspoon salt

What you do:

  1. In a big skillet over medium-high warmth, heat 1 tablespoon oil. Add eggplant, onion, and oregano. Prepare dinner for 10 minutes, stirring often, till gently browned. 
  2. Right into a meals processor, add bread and pulse into positive breadcrumbs. Place breadcrumbs in a bowl and put aside. 
  3. Within the meals processor, pulse cooked eggplant combination till semi-smooth. Add breadcrumbs in three levels, pulsing after every addition, to type a agency combination. Stir in salt, pepper, and parsley. Enable to chill for 3 minutes. 
  4. In skillet over medium-high warmth, heat remaining oil. Roll eggplant combination into walnut-sized balls and punctiliously place in oil. Prepare dinner for 3 minutes on all sides, till golden on high and backside. Take away from pan, drain on a paper towel-lined plate, and maintain heat. 
  5. For the marinara sauce, in a pan over medium warmth, heat oil and garlic for two minutes. Add chopped tomatoes and sugar, and simmer for 8 minutes, stirring typically. Take away from warmth, stir in parsley and salt. Ladle marinara over meatballs and serve.