EGGPLANT “MEATBALLS” - SKINNYTASTE
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Provided by Gina
Categories Appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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 Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g
EGGPLANT “MEATBALLS” - SKINNYTASTE
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Provided by Gina
Categories Appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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 Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g
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