Veganska aubergineköttbullar

👩‍🍳 Gör så här

1. 1
   Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
2. 2
   Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
3. 3
   When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
4. 4
   Transfer to the bowl of a food processor.
5. 5
   Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
6. 6
   Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
7. 7
   Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter.
8. 8
   Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
9. 9
   Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.