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Eggplant "Meatballs" with Romesco Sauce

Eggplant "Meatballs" with Romesco Sauce
4.0 19 ratings
Prep. 25 min
Total 2 h 45 min
7 portions
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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

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