Pasta with Eggplant Meatballs Vegan Recipe

 

Ingredients

  • 320 g of gluten-free spaghetti
  • tomato sauce
  • 1 tbsp olive oil
  • 2 green onions, finely shredded
  • 2 grilled peppers inlaid, finely chopped
  • 1 dl cored green olives, sliced
  • 3 tablespoons tomato puree
  • 400 g cherry tomatoes (canned)
  • 4 dl water
  • 1 tablespoon pressed lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon dried onion
    1 bearing blade
  • salt and freshly ground black pepper
  • eggplant Balls
  • 700 g of eggplant
  • 2 green onions, finely shredded
  • 1 tbsp olive oil
  • 4 slices of white bread
  • 0.5 pot basil
  • 1 dl cored green olives
  • 1 teaspoon grated lemon zest (only the yellow) + 1 tsp squeezed juice
  • 0.5 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 0.5 tsp chiliflakes
  • olive oil, for sheet metal or frying
  • salt and freshly ground black pepper

How to prepare

  • Tomato sauce: Heat oil in a saucepan and fry the onion. Add pepper, olives and tomato puree. Fry with stirring for a minute. Pour in the rest of the ingredients and simmer for about 30 minutes. Season with salt and pepper.
    Eggplant Balls:
  • Set oven to 225 °. Cut the eggplant into cubes. Mash onion and eggplant soft in olive oil on medium heat, about 10 min. Mix bread and basil in a food processor mounted with knife blades.
  • Add the eggplant mixture and the rest of the ingredients to the balls. Mix to an even batter and taste with salt and pepper.
  • Click the batter into small balls/steaks with spoons on a plate with oiled baking sheet paper. Cook in the middle of the oven about 20 min.
  • Cook the pasta as directed on the package. Mix pasta and tomato sauce. Top with eggplant balls, fresh basil and possibly grated lemon zest.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top