Eggplant and Lentil Vegan Meatballs with Couscous and Mushrooms

Easy dinner meal sorted. Tasty vegan eggplant meatballs made with lentils and marinated artichoke, served with couscous and creamy homemade tomato sauce.


Prep Time: 40 mins
Cook Time: 20 mins
Yields: 6


  • 1 cup couscous
  • 2 cups sliced mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasonings
  • 1 medium eggplant, cubed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup brown lentils
  • 1 cup store bought marinated artichoke
  • 1/4 cup whole-meal flour
  • 1/4 cup breadcrumbs
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 cup fresh chopped parsley
  • salt and pepper, to taste
  • creamy tomato sauce, for serving (optional)
  • fresh parsley, for serving


  1. Preheat oven to 180°C and line a baking tray with parchment paper. In a bowl toss eggplant cubes with oil together until well coated and arrange on the prepared baking tray. Bake for 20 minutes or until golden brown.
  2. Cook lentils and couscous in separate pots according to the package directions. Set couscous aside for later.
  3. In a food processor add baked eggplant cubes, cooked lentils, artichoke, flour, bread crumbs, spices, parsley and season to taste. Process until mixture comes together and forms sticky paste. Add more flour if needed. Form tablespoons of the mixture into 14 balls. You can pan fry them or arrange them on a baking tray and bake at 180°C for 20 minutes until golden.
  4. While meatballs are cooking, heat oil in a frying pan over medium heat. Add mushrooms and seasonings. Cook for 10 minutes or until mushrooms are golden brown and crispy.
  5. Serve meatballs warm with couscous, mushrooms and creamy tomato sauce. Enjoy right away!

Nutrition Facts

Per serving: 301 KCALS | 7.2G FAT | 0.9G SAT FAT | 46G CARBS | 4.1G SUGAR | 10G FIBRE | 12.2G PROTEIN

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