Eggplant “Meatballs” with Millet and Ouzo
Delicious vegan “meatballs” with eggplants and herbs
Ingredients
- 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
Instructions
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.