Tuesday, March 26, 2019

Eggplant Meatballs

  • Ingredients
  • 2 Eggplant
  • 2 cup quick oats (slightly pureed in magic bullet)
  • 1/2 cup panko bread crumbs
  • 2 Flax egg (2 Tbsp ground flax - 6 Tbsp water)
  • 2 Tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tsp Pepper
  1. Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glass container and turn them upside down (peel is up).
  2. Preheat oven to 400 F and roast the eggplants for 30 minutes. Take them out and let them cool until it is comfortable to touch them with your bare hands. 
  3. Peel the eggplant and puree them in a Vitamix
  4. Take a large dish and add pureed eggplant, oats, panko, nutritional yeast, flax egg, salt, and pepper and mix them thoroughly with a wooden spoon.
  5. Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture.
  6. Take a tablespoon of the mixture and form the balls with your hands and place them on a parchment lined cookie sheet.
  7. Bake at 350 for 25 minutes.
Serve with Pasta Sauce.  Makes 28 balls.

Calories 38
Fat .5g
Carbs 7g
Sugars 1g
Fiber 2g
Protein 1.5g

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