Eggplant, Mushroom and Walnut Balls

These veggie-based alternative to meatballs turned out much better than I expected - so I was quite disappointed when I dropped the whole bowl (after taste-testing a couple first, thankfully!). They're great as a finger-food or party snack, or a replacement for meatballs in other recipes.

veggie balls in bowl with dip

You'll Need:

1 cup eggplant, diced

1 cup mushroom, finely chopped

½ small red onion, finely chopped

2 cloves garlic, crushed

½ cup oats

½ cup walnuts

1 teaspoon basil, finely chopped

1 teaspoon oregano

Pinch of salt

1tablespoon olive oil


Method:

Preheat oven to 180°C.


Heat oil in a pan over medium heat. Add onion, garlic, eggplant and mushroom, and fry for around 10 minutes.


Pulse oats and walnuts in a blender or food processor to a loose powder (pulse to a fine powder for small children).


Add all ingredients to a bowl and mix well to combine.

Roll into small balls and arrange on a tray covered with baking paper.


Bake for around 20 minutes, turning halfway through so they brown on both sides.

Serve with a little yoghurt, salsa or tarator (tahini dip).


Makes around 10 balls