Eggplant & Mushroom “Meatballs”


  • 1 small eggplant
  • 2 1/4 cups (200 g) mushrooms
  • ½ large onion
  • 1 handful of pecans
  • 2 tbsp rice flour
  • Olive oil
  • Gluten-free soy sauce or coconut liquid aminos.
  • Balsamic vinegar
  • Salt and pepper to taste
  • Chop the onion, mushrooms, and eggplant into small pieces, drizzle with olive oil, and put in the Instant Vortex for 10 Minutes.
  • After 2 minutes, open and add a drizzle of soy sauce or coconut liquid aminos. After 2 more minutes, add the balsamic vinegar and close until the 10 minutes are up.
  • Pour into a blender or food processor along with the pecans, salt, and pepper.
  • When the texture is that of a purée, empty into a bowl, add the rice flour, and form meatballs. Place in a pan or Pyrex dish.
  • On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 355°F (180°C).
  • Serve with tomato sauce and pasta or quinoa.
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