And here it is!! With great enthusiasm I share with you my first recipe. Of course for me these eggplant balls are delicious and is that eggplants is my favorite vegetable and I love it!

After several attempts I have been able to make a vegan recipe and also gluten free. The first time I made it only vegetarian and afterwards I did several tests until I decided to substitute the normal grated bread for gluten-free bread, flour for corn starch and dairy milk for almond milk. As you can see, I wanted to do my best to make them as healthy and tasty as possible for you ¡and here they are!

I love you!

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For the eggplant balls

1 eggplant

1/2 chopped onion

2 garlic cloves crushed with a pinch of salt

1 teaspoon of ground ginger

3 fresh basil leaves

A small trickle of water

1/2 cup of walnuts

1 cup of cooked beans

1 cup of gluten free breadcrumbs

1 tablespoon of olive oil

Chives

Corriander

Salt to taste

Pepper to taste

IMG_7439 copiaFor the filling

1 cup spinach pre-cooked and drained

For the bechamel

1/4 of finely chopped onion

1 tablespoon of olive oil

2 cups of almond milk

2 tablespoons of cornstarch

Method

Sauté the onion and garlic in the teaspoon of olive oil. When the onion is transparent, add the eggplant, salt, pepper, ginger powder, basil leaves and finally the trickle of water. Cover and let over medium heat until the eggplants are cooked and soft.

IMG_7445logoPlace the eggplants in the food processor with the walnuts, coriander sprigs, chives and cooked beans. Process at medium speed until everything is integrated and and form a thick dough.

Pour the mixture into a bowl, add the breadcrumbs and mix well. (You can adjust the salt here if necessary)

Form the eggplantballs with your hands, fill it with spinach and close.

Bake at 200º F (350º F) for 20 minutes

And now the Bechamel!

Sauté the onion in the tablespoon of olive oil.

Aside, in cold, mix the almond milk and the cornstarch until completely dissolved and without lumps. Add the mix of the milk and cornstarch to the pan with the onion and stir continuously until thickened.

And now its ready!

Serve these delicious eggplantballs with the béchamel in top. I ate them with quinoa, but you can also enjoy them with brown rice or pasta or whatever you prefer.

IMG_7440 copia

This is the step by step video:

Enjoy them! They are delicious!

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