Spaghetti with Eggplant “Meatballs” and Tomato Sauce
Spaghetti with Eggplant “Meatballs” and Tomato Sauce
Rating: (1 rated)
Ingredients
  • 1 eggplant, about 1 1/4 lb (565 g), peeled and diced
  • 2 tbsp (30 ml) olive oil
  • 1/4 cup (30 g) breadcrumbs
  • 2 tbsp ground chia seeds
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • On the baking sheet, toss the eggplant with the oil. Season with salt and pepper. Roast for 20 minutes, stirring once. Let cool.
  • Transfer the eggplant to a bowl, reserving the baking sheet. With a potato masher, mash the eggplant until smooth. Add the breadcrumbs and ground chia. Season with salt and pepper. With lightly oiled hands, form the mixture into balls using about 1 tbsp for each one. Place on the reserved baking sheet. Bake for 10 minutes, stirring halfway through.
  • Description
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