Wash and cut eggplant in half and place on a baking sheet, skin side up

Roast for 30 minutes.

Once it's done, set aside and let it cool.

Now prepare your flax egg by combining flax seeds and water. Set aside for 10 minutes.

Once the eggplant is cooled, remove skin by scooping out the flesh of the eggplant into a food processor or blender.

Process until eggplant is a puree.

In a large mixing bowl, add eggplant puree, oats, almond flour, nutritional yeast, flax eggs, basil, and spices. Mix well until fully combined.

Place in fridge for about 20 minutes to allow for the oats to absorb the liquid.

Remove the mixture from the fridge and make balls using your hand.

Place on a baking sheet or air fryer tray.

Air fry on 350°F for 20 minutes

Bake in oven on 350°F for 30 minutes

Add your eggplant meatballs to our homemade spaghetti sauce and serve over gluten free noodles.