Eggplant “Meatballs” with Millet and Ouzo

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If you like all kinds of vegan “meatballs” and burgers made with healthy ingredients, you will love our recipe as it is not only healthy, but delicious and very easy as well!

Eggplant “Meatballs”

The last months, we have been doing various eggplant variations for the recipes we have in the digital cookbook Eat Like A Greek Vegan (the book is almost ready but you can pre-order it update: it’s ready and you can order it here! You can also join our private community for discussions on your questions!), and we’re a bit fed up of eating the same things 🤣! So we still wanted to enjoy eggplants but in a different way!

That’s how we came up with these eggplant “meatballs” that are very nutritious and tasty!

With ingredients that you more or less already have at home, you can quickly make those plant-based “meatballs” and enjoy them the same and the next day! You can use other types of flour instead of chickpea flour, but we intentionally used chickpea flour for our friends who are searching for gluten-free and vegan meals.

The only thing that takes time is to roast the eggplants. The “meatballs” and the sauce are cooked very quickly! The peppers give a pizza aroma and the sauce is ideal with bread!

Eggplant “Meatballs” with oven-fried potatoes

They pair so well with French fries or baked potatoes, inside pita and with cold beer!

Prepare them and thank us later!

We are waiting for your comments below!

Eggplant “Meatballs” with Millet and Ouzo

Pelagia & Mary – Greek Appetite
Delicious vegan “meatballs” with eggplants and herbs
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Resting time 30 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine greek
Servings 17 “meatballs”


  • 2 large eggplants
  • 100 gr millet

For the mixture

  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp ouzo
  • 1 tbsp mint leaves chopped
  • ½ tsp sweet paprika
  • ½ tsp smoked paprika
  • a little cinnamon

For the oven

  • chickpea flour about 4-6 tbsp
  • 2-3 tbsp olive oil

For the sauce

  • 5 tbsp olive oil
  • 1 tbsp dried coriander seeds
  • a little oregano
  • 1 tsp garlic powder
  • 300 gr tomato sauce
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 2 green peppers chopped
  • salt
  • pepper


For the eggplants

  • Clean the eggplants and pierce them with a fork.
  • Roast them for about 45′ at 180°C and let them cool.

For the millet

  • Rinse the millet and cook it in a pot with 300ml water for about 10′. Millet will absorb all the water.
  • When ready, remove the millet from the pot and set it aside, on a plate.

For the mixture

  • Put the eggplants in the blender and blend them a little bit.
  • Place them in a bowl along with the millet and the other ingredients, mix them with a spoon, put the mixture in the fridge and let it rest for about 30′.

For the “meatballs” in the oven

  • Take a small amount of the mixture and form a ball.
  • Roll the balls in the chickpea flour and place them in parchment paper in a baking tray. Drizzle olive oil on them and bake them in a preheated oven at 180° C for about 15′-20′ (exact time depends on the oven).

For the sauce

  • Heat the olive oil in a pan, add the coriander, oregano and garlic and roast them for 1 minute.
  • Add the sauce, cumin and paprika. Cook over medium heat for about 10′.
  • Turn off the heat and add the peppers which will give a nice pizza flavor!
  • Place the “meatballs” gently in the sauce and let them for a few minutes so they absorb the sauce. You can also add a little olive oil.
  • Accompany those beauties with salad, potatoes, etc. We made oven-fried potatoes and added a bit of smoked paprika on top of them at the end.


Keyword easy, eggplant, gluten-free, herbs, ouzo, vegan, vegan meatballs, vegetables, vegetarian

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!