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Eggplant No-Meatballs Recipes

Makes 6 servings (4 balls each)


¼ cup low sodium vegetable broth
1 cup shredded onion
1 medium eggplant, peeled, shredded
4 medium cloves garlic, minced
1 ½ cups cooked low- no- sodium lima beans, drained
½ cup cooked millet
⅓ cup chopped fresh parsley
1 Tablespoon ground flax
1 Tablespoon unfortified nutritional yeast
1 Tablespoon almond flour
1 cup oat flour
1 Teaspoon powdered garlic
1 teaspoon powdered onion
2 teaspoons Italian seasoning, rubbed
1 teaspoon Mrs Dash (your choice)


In a large skillet, on medium-high heat, combine vegetable broth, onion, eggplant and minced garlic. Cook until veggies soften.

In large bowl, place lima beans and smoosh up with your hands. Stir in millet, parsley, flax, almond flour, oat flour and seasonings.

Mix well to combine. Allow to sit 5 minutes to set up well. Use a medium scoop and scoop out onto air fryer basket, OR parchment-lined sheet pan. 

Bake in 350* F oven for 15 minutes or until well done.

Serve over zucchini zoodles and cover with low sodium, oil and sugar-free pasta sauce.



Have you ever heard of a chicken plant? No? Well, I guess the eggplant came first. Eggplant? No meatballs?!!?!

These plant-based veggie balls just might rival regular meatballs when covered with pasta sauce and served on a bed of zoodles. Super healthy eggplant makes a wonderful sub for meat because it has a similar texture actually. I honestly prefer plant-based things nowadays because I think they can have way more complex flavors than just regular old meat.

We start with a hot skillet and add veggie broth, shredded eggplant, onions, lots of fresh garlic and this can cook for a little bit. Meanwhile, in the mixing bowl add the cooked lima beans (feel free to use any creamy white bean like great northern or navy beans). Smush them up with your fingers or a potato masher and then add in chopped parsley, unfortified nutritional yeast, some cooked millet (to add texture and structure), almond flour, and oat flour – though hold back some of the oat flour to see if it is in fact needed. Eggplant can vary the amount of moisture it gives off, so you may not need all of it. Add the spices and then the rest of the oat flour as needed – adding it until the batter isn’t sticky anymore, just adding a little bit at a time and mix it. Once it’s the right consistency to turn into little balls, scoop them out and make them a little bit smaller than golf balls or the same size. Then use an air fryer or parchment or silpat lined baking sheets. Bake until they’re dried out on the top and nice and brown. Serve on your choice of spaghetti noodles. We chose zoodles but you can either do bean pasta, zoodles, gluten-free pasta or even regular pasta. Then top with a pasta sauce.

Do you have any favorite eggplant recipes? If so please share those below in the comments!

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