Green Kitchen Stories »Veggan Eggplant Polpette – Three Ways

Our first thought was to make a classic Lady and Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided it was very awaited. So here's another turn to make us three-row. Where we use a basic food in three different recipes. We really love this series because it reflects so much how we really eat. It's not always a whole new meal every day, but more than a flow where the same ingredients are repeated with new pairs. These polpette or vegan meatballs are perfect for this. They are good on their own – tender and very tasty. And it is also outrageously versatile, wrapped in a wrapper, entangled in pasta, paired with a spicy tomato sauce sauce or thrown into a crispy vegan take on a caesar salad.


Veggan eggplant Polpette
It makes about 40 balls

2 medium aubergines
2 red onions
4 tablespoons of olive oil
100 g / 1 cup of almond flour
120 g / 1 cup cooked lentils
4 tablespoons, dried and chopped
2 tbsp
from 1 lemon
15 leaves of royal leaf

Preheat the oven to 200 ° C / 400 ° F
Peel and chop the onion and chop the eggplant into small dice. Stir the fry both in a large pot of oil for 15 minutes, stirring occasionally, until very soft. When it's soft, add to a food processor with the other ingredients. Press sometimes to mix everything together. You want a very coarse sticky texture but no pulsations too or you end up with a mushroom mix. Remove the knives and form 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the refrigerator or freeze.

Scroll down in three ways to serve them.


Humming with spicy tomato sauce, jam and cucumber salad

1 lot of aubergine mucus (see Recipe above)
1 lot Hummus, see this recipe or buy the hummus

Spicy tomato sauce
Serves 4

1 tablespoon of olive oil
1 red onion
1 clove of garlic
1 teaspoon of cumin
1 teaspoon of harissa sugar (or 1 red chilli)
2 x 400 g Tomatoes
1/2 teaspoon sea salt, for taste

Heat the oil in a large pot of medium heat. Peel and chop the onion and garlic and add them to the pan together with the spices. Let them sauté for a few minutes until they soften the soft and then add the tomatoes and salt. Let cook for at least 20 minutes until it is rich and aromatic. It will become sweeter and round to taste the more you leave it up. Store the sauce you do not use tonight in glass bottles in the refrigerator.

Cucumber salad
½ cucumber
2 tablespoons olive oil
½ lemon, juice + hot
1 salt with a pinch
1 small handful of fresh dill

Fry the cucumber well and place in a bowl. Add the olive oil, lemon juice and zest, salt and dill and discard to combine them.

Place the hummus in a shallow bowl and make a well in the middle. Place a teaspoon of tomato sauce in the spring, add a few eggplant eggplant and a few tablespoons of cucumber salt.


Vegan Wrap with Polpette, Ajvar and Krauts
Serves 4

4 bread rolls / tortilla bread, gluten-free or whole wheat
4 lettuce leaves
4 cavalo nero or kale, strains are removed
1 cup cooked white quinoa
4 tablespoons of ajvar sauce
1/2 cucumber cut into sticks
4 tsp. Soup cabbage (see recipe here)
1 lot of eggplant batch (see Recipe above)

Place a lettuce and a teaspoon on each tortilla bread, then place 2-3 tablespoons of quinoa soup in the middle, an ajvar log, slices of cucumber, cabbage and top with a pair of polpette eggplants.
Fold the upper and lower edges over the fill. Pull the entire tortilla from left to right to wrap the filling. Pass some parchment papers around them and plug in a string to keep them together.


Vegas Ceasar Salad with Polpette
Serves 4

1 head Cosmopolitan lettuce
1 lot of eggplant batch (see Recipe above)
2 avocado, stone / peel removed and sliced
2 small apples, sliced ​​and sliced
2 tablespoons of sunflower seeds, toasted

1/2 cup / 125 ml cold-pressed neutral oil (organic rapeseed oil)
1/2 cup / 125 ml soy milk without sugar
2-3 tablespoons of lemon juice
1 teaspoon of mustard
1 tablespoon crawfish, dried
1 big pinch of salt

Add all the dressing materials to a high pot or blender bowl. Stir with a blender stick at high speed for about 15 seconds or until you have a creamy white sauce. Try and customize the flavors to your tastes. Add more oil and mix again if you like it most.

Pull the lettuce into bite size pieces and place it in a mixing bowl. Add 2 tablespoons of vegan mayo dressing and throw to cover. Then transfer to a platter serving and arrange slices of avocado, slices of apple and eggplant aubergines, and then disperse in roasted sunflower seeds.