LowProRecipes.com

Eggplant ''meat'' balls

Yield

Number of servings: 24
Serving size: 1 ball

Ingredients

  • 1 Tbsp (15 ml) olive oil
  • 2 Tbsp (30 ml) chopped onion
  • 2 garlic cloves, minced
  • 1 medium eggplant (550 g) cubed
  • 2 cups (500 ml) low-protein bread crumbs (10 crackers Aproten reduced to crumbs, 0204)
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) dried parsley
  • 1 Tbsp (15 ml) Country Sunrise egg substitute (0951)
  • Salt and pepper

Preparation

  • Preheat oven to 375 F.
  • In a large pan, heat the oil. Saute the onion for a few minutes. Add garlic and cook for 2 minutes. Add the eggplant cubes and cook for 15 minutes, until the eggplant becomes gray.
  • Meanwhile, place the crackers in the food processor and reduce to crumbs. Add herbs, egg substitute, salt and pepper. Keep aside.
  • When cooked, put the eggplant mixture in the food processor and puree. Add crumb mixture and mix well.
  • Take 1 Tbsp (15 ml) of the mixture and form a ball. Place it on a baking sheet covered with parchment paper. Repeat until you’ve used all the preparation.
  • Bake for 20-25 minutes, taking care to turn halfway through cooking.
  • Note: Freezes well!
     

Nutritional facts

  • Energy
    26 kcal
  • Protein
    0.3 g
  • PHE
    13 mg
  • TYR
    8 mg
  • LEU
    21 mg
  • VAL
    17 mg
  • ILE
    14 mg
  • MET
    4 mg
  • LYS
    14 mg
  • Energy
    629 kcal
  • Protein
    7.6 g
  • PHE
    323 mg
  • TYR
    203 mg
  • LEU
    501 mg
  • VAL
    403 mg
  • ILE
    327 mg
  • MET
    98 mg
  • LYS
    344 mg
© Genevieve Lafrance 2022