Meatballs without the meat?!? Roasted eggplant has a meaty, favorable taste.
Serves 4
Makes 16 "meatballs"
Preheat over to 375F (245C)
1 large organic eggplant
1 lightly beaten organic egg
½ cup (120 g) cooked organic white beans (example: cannelloni or navy) OR a can of other type of organic beans, rinsed
2 chopped or pressed garlic cloves
1/2 cup (120 ml) chopped basil leaves
1/2 cup (120 ml) grated Parmesan cheese or dairy-free cheese
black pepper to taste
1 cup (240 g) (gluten-free) bread crumbs
olive oil pan spray
2 cups (480 ml) homemade or store-bought tomato sauce
1. Smashed the beans with a folk in bowl.
2. Line a baking sheet with aluminum foil and place the eggplant on top. Use a fork to prick the eggplant about 4 times.
3. Bake about 40-50 minutes. It should collapse with a knife slips into the center.
4. Cool for 20 minutes. Leave the oven on.
5. Slice the eggplant in half lengthwise and scoop out the fries with a spoon. Discard the skin.
6. Place eggplant in the bowl with the beans and stir in the egg.
7. Stir in the garlic, basil, cheese, and black pepper.
8. Mix in the bread crumbs.
9. Line the baking sheet with foil again. Lightly mist it with the pan spray.
10. Shape the eggplant mixture into balls, making about 16.
11. Place them on the baking sheet and mist them with the pan spray.
12. Bake until golden brown, about 20 minutes.
13. Warm the sauce.
14. Remove the meatballs from the oven, sprinkle with extra cheese, and serve with the tomato sauce.
