Eggplant & Mushroom “Meatballs”

By: Ale Crovetto

Eggplant & Mushroom “Meatballs”
cuisine icon Duration
25 Minutes
cuisine icon Diet
Gluten Free, Lactose Free, Vegan
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
2 servings, 25 minutes, air frying, and pepper to taste, gluten free, handful of pecans, instant vortex, lactose free, mushrooms, oil, onion, rice flour, small eggplant, soy sauce or coconut liquid aminos., vegan, vegetables, vinegar

serving icon Servings
2 Servings
Ingredients
  • 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
Instructions
  • 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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