VEGETARIAN GREEK MEATBALLS

It’s MEATBALL MONDAY friends and I’m kicking off with my juicy vego take on Greek meatballs because I’ve obviously viewed enough of everyone’s greek holidays to feel 😝 ( ™️ by me) VEGETARIAN GREEK MEATBALLS Serves 4 1 medium eggplant, cut into 1cm cubes 1/4 cup extra virgin olive oil + extra for baking 2x 400g tin BPA free lentils, rinsed and drained 1/3 cup pitted kalamata olives, chopped + 2 tbsp extra for serving 1 cup almond meal 2 free range eggs, whisked 3 tbsp finely grated parmesan 2 tsp dried oregano leaves 600ml bottle tomato passata 150g Greek feta, crumbled 3/4 -1 cup freshly chopped parsley, leaves and stalks To serve: fresh capsicum salad with balsamic, lemon wedges, greek pita bread or cooked quinoa for GF option. Heat oven to 200C fan forced. Heat olive oil in a large ovenproof casserole dish or frypan. Add eggplant and cook on medium to high for 10-12 minutes or until golden. Set aside to cool. Add eggplant, lentils, kalamata olives, almond meal, eggs, parmesan and oregano to a bowl and mix until well combined. Divide into 12 portions and then squeeze and shape into (no-meat) balls. Add some extra olive oil to the pan that cooked the eggplant, then add the balls, spray with some extra virgin olive oil or gently rub to coat them, and tomato passata. Cook for 8-10 minutes. Top with crumbled feta, extra olives and chopped parsley. Serve with a basic capsicum salad, lemon wedges, extra herbs if desired and some pita bread or cooked quinoa for GF option.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.