Kung Pow Eggplant “Meatballs” - alive magazine

Name: Kung Pow Eggplant “Meatballs” - alive magazine
Ingredients: 1 Tbsp (15 mL) ground flaxseed; 2 1/2 Tbsp + 1/4 cup (37 mL + 60 mL) warm water, divided; 1 Tbsp + 1 tsp (15 mL + 5 mL) grapeseed oil, divided; 1 large eggplant (about 1 lb/450 g), trimmed and chopped into 1 in (2.5 cm) pieces; 1 cup (250 mL) bread crumbs or gluten-free bread crumbs; 1/2 cup (125 mL) hemp hearts; 2 garlic cloves, peeled and minced; 1/2 tsp (2 mL) onion powder; 1/2 tsp (2 mL) kosher salt; 1/4 cup (60 mL) low-sodium soy sauce or tamari; 1 Tbsp (15 mL) sriracha; 2 Tbsp (30 mL) honey or agave nectar; 2 Tbsp (30 mL) sambal oelek (fresh chili paste); 1 large red bell pepper, seeded and chopped; 1 green onion, finely sliced; 1/2 tsp (2 mL) black sesame seeds

www.alive.com

Meatballs at a party are always a hit, and these hors d’oeuvres are sure to disappear fast. The eggplant in these vegetarian delights add the “meatiness”…

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Ingredients

1 Tbsp (15 mL) ground flaxseed
2 1/2 Tbsp + 1/4 cup (37 mL + 60 mL) warm water, divided
1 Tbsp + 1 tsp (15 mL + 5 mL) grapeseed oil, divided
1 large eggplant (about 1 lb/450 g), trimmed and chopped into 1 in (2.5 cm) pieces
1 cup (250 mL) bread crumbs or gluten-free bread crumbs
1/2 cup (125 mL) hemp hearts
2 garlic cloves, peeled and minced
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) kosher salt
1/4 cup (60 mL) low-sodium soy sauce or tamari
1 Tbsp (15 mL) sriracha
2 Tbsp (30 mL) honey or agave nectar
2 Tbsp (30 mL) sambal oelek (fresh chili paste)
1 large red bell pepper, seeded and chopped
1 green onion, finely sliced
1/2 tsp (2 mL) black sesame seeds