Monday, August 23, 2021

Vegetarian Eggplant "Meatballs"

 For all the non-meat eaters this video is for you. Surprisingly, as we my son and I are omnivores, these were quite tasty and fulfilling. My other son couldn't really tell the difference. These were a hit at a BBQ in Brooklyn recently so they have the seal of approval from some Brooklyn Millennials.

The recipe is adapted from the following: EGGPLANT “MEATBALLS” http://www.skinnytaste.com/eggplant-meatballs/ Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”. Whether you serve them as a meatless main course piled on top of zoodles or pasta, or served as an appetizer, these eggplant meatballs are delish! INGREDIENTS: • cooking spray • 1/2 tbsp olive oil • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces • kosher salt • 1/4 tsp black pepper • 2 garlic cloves, crushed • 2 tbsp chopped basil, plus leaves for garnish • 1 1/2 cups Italian seasoned breadcrumbs • 1 large egg, beaten • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving • 2 tablespoon chopped flat-leaf parsley • 1 (25.25 ounce jar) Tomato sauce • part skim ricotta cheese, for serving (optional) DIRECTIONS: 1 Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray. 2 Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times. 3 Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper. 4 Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes. 5 Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired. NUTRITION INFORMATION Yield: 6 servings, Serving Size: 4 meatballs • Amount Per Serving: Smart Points: 6 Points +: 6 Calories: 222.5 Total Fat: 7.5g Saturated Fat: 2.5g Cholesterol: 41mg Sodium: 1066mg Carbohydrates: 31g Fiber: 6g Sugar: 6g Protein: 10.5g




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