Eggplant "Meatballs" with Romesco Sauce

Eggplant "Meatballs" with Romesco Sauce

4.0 19 ratings

Prep. 25 min

Total 2 h 45 min

7 portions

Ingredients

Eggplant "Meatballs"

eggplant (large, approx. 9 oz)
1
olive oil to rub eggplant
dried porcini mushrooms
1 oz
water
8 oz
Parmesan cheese cut into pieces
3 oz
yellow onions cut into pieces
4 oz
garlic cloves
2
parsley leaves and tender stems
5 sprigs
fresh basil leaves
10
bread crumbs
6 oz
large egg
1
salt
¼ tsp
pine nuts
3 oz

Hazelnut Romesco

hazelnuts
5 oz
Parmesan cheese cut into pieces, plus extra, shaved, to garnish
½ oz
roasted red peppers canned or bottled, drained, cut into pieces
5 oz
tomatoes cut into pieces
4 ½ oz
olive oil
2 oz
garlic cloves
2
parsley leaves and tender stems
10 sprigs
water
6 oz
apple cider vinegar
1 tbsp
paprika
1 tsp
ground cayenne pepper to taste
½ tsp
salt
¼ tsp
ground black pepper to taste
⅛ tsp
zucchini (approx. 7 oz)
1 - 2
6 oz vegetable spirals, (approx. 7 oz)
carrots (approx. 12 oz)
5 - 6
10 oz vegetable spirals, (approx. 12 oz)

Difficulty

medium

Nutrition per 1 portion

Protein 14 g

Calories 1996 kJ / 477 kcal

Fat 35 g

Fibre 7 g

Carbohydrates 33 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Healthier Eating 9 Recipes
United States

You might also like...

Lentil Moussaka

2h 20min

Holiday Couscous (Kris Morningstar)

50min

Lentil Mushroom Stroganoff

55min

Mushroom Risotto

30min

Quinoa Patties

1h

Butternut Squash Coconut Curry

40min

Green Lentil Risotto with Asparagus

45min

Black Bean Walnut Patties

35min

Eggplant, Spinach & Lentil Curry

25min

Baked Falafel with Jalapeño Tahini Sauce

50min

Stuffed Peppers with Herbed Quinoa

50min

Roasted Cauliflower and Kale Soup

1h 5min