Eggplant Mock Meat Balls in Gravy

Ever since I have gone vegan, I am always curious to experiment with cooking with vegan meat substitutes. It’s so much fun to be in the kitchen these days and to create vegan versions of my favorite dishes. I never knew plant-based ingredients could be so versatile. In this recipe eggplant is our hero ingredient to make meatballs. This recipe is so rich in flavors. The soft vegan meatballs in the creamy gravy served with warm rice can feel like heaven. 

Ingredients:

1. 1 medium-sized eggplant
2. 1 teaspoon salt
3. 1 tsp black pepper
4. 2 tsp ginger garlic paste
5. 3 green chilies chopped finely
6. 1 bunch fresh of coriander leaves
7. 2 tbsp fresh mint leaves
8. ½ tsp turmeric
9. 1 tbsp red chili powder
10. 2 tbsp oil
11. 2 tbsp grated fresh coconut
12. 2 ½ tbsp cumin seeds
13. 2 onions finely chopped
14. 4 tbsp peanut curd
15. 1 tsp garam masala
16. Salt to taste

Directions:

Chop off the top and bottom parts of the eggplant, then peel the skin off.    

Further, peel the eggplant into thin slices. In a pan, sprinkle the eggplant with salt and let it be there for 15-20 minutes.

Rinse the eggplant and squeeze as much water as you can.

Mash them thoroughly.

Add half of the chopped green chilies, half of the garam masala, salt, turmeric, 1 tsp ginger-garlic paste, half of the coriander leaves, and half of the mint leaves to the mashed eggplant.

Mix well. Apply oil on hands and prepare small balls 

Heat one tsp of oil in a pan for the gravy and add the fresh coconut. Saute for a few minutes. Add the cumin seeds and saute for another 2 minutes. Add sliced onions and saute till they turn golden brown. 

Turn off the heat and let it cool. Make a fine paste once it comes to room temperature. Add some water if needed while blending.

Heat 1 tbsp oil in a cooking vessel, add the ground paste, and cook for a few minutes until it turns brown. Add the remaining ginger garlic paste, green chilies, red chili powder, salt, and curd and stir. Add 2 cups of water and let it come to a boil. Cook for 3-4 mins on a medium-low flame.

Add the meatballs to the gravy, cover with a lid and cook them on low flame for 20 mins.

Add garam masala, the remaining chopped coriander, and mint leaves. Cook for another 10 minutes on low flame.

Turn off the heat, add lemon juice and combine.

Serve hot with rotis or white steamed rice.