- 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
Instructions
- 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).
- 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.
- Peel the eggplant and puree them in a Vitamix
- 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.
- Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture.
- Take a tablespoon of the mixture and form the balls with your hands and place them on a parchment lined cookie sheet.
- Bake at 350 for 25 minutes.
Serve with Pasta Sauce. Makes 28 balls.

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