Umami Eggplant Balls

Preparation

• 1
  Add the diced eggplant and sliced mushrooms and fry over high heat for 8-10 minutes until the moisture has evaporated and the mushrooms are lightly browned. Stir occasionally.
• 2
  Dice the eggplant and slice the mushrooms. Finely chop the onion and garlic. Heat olive oil in a large pan and sauté the onions until translucent. Add the garlic and continue to fry for a few more minutes. Add a splash of water if needed.
• 3
  Reduce heat and add tomato paste. Season with salt and pepper, stir, and continue to cook for three more minutes. Then set aside.
• 4
  Coarsely grind sunflower seeds and flaxseeds in a blender or food processor. Mix with chickpea flour in a small bowl. Briefly chop the vegetable mixture in the blender so that no large pieces remain. Combine the vegetables and the mixture of chickpea flour, flaxseeds, and sunflower seeds in a mixing bowl. Add chopped sage leaves, fold in the mixture, and let it firm up in the refrigerator for 15 minutes.
• 5
  Preheat oven to 200 degrees convection. Form about 12 balls from the eggplant mixture and bake on a baking sheet with parchment paper for 15-20 minutes. Serve warm.

Tip

• 1
  A fresh mixed salad pairs wonderfully with the Umami Eggplant Balls.