Recipes
Eggplant “Meatballs”
Prep time:15 min
Total time:35 min
Serves 4
Ingredients
1 eggplant (about 1 1/4lb), chopped coarsely
1 cup Longo’s Seasoned Bread Crumbs
1/3 cup grated Parmesan cheese, divided
1 Longo’s Enriched Coop Egg
2 cloves garlic, minced
2 tbsp Longo’s Crushed Hot Chili Pepper Spread
1/2 tsp salt
2 cups Longo’s Curato Marinara Pasta Sauce
1 pkg (350g) fresh Longo’s Fettuccini Pasta
Directions
- •Bring large pot of water to a boil. Add eggplant and stir in (eggplant will float). Boil for about 15 minutes, stirring occasionally, until very soft. Drain well and press gently to remove some of the water from eggplant. Place in large bowl and let cool slightly.
- •Using a fork, mash eggplant coarsely. Stir in bread crumbs, 1/4 cup of the Parmesan, egg, garlic, chili pepper spread and salt until firm mixture forms.
- •Shape into about 18 meatballs and place on baking sheet lined with Longo’s Parchment Paper. Spray with cooking spray and bake in preheated 400°F oven for about 12 minutes or until firm and light golden. (MAKE AHEAD - Meatballs can be made up to 2 days ahead and refrigerated or frozen for up to 2 weeks.) Pour sauce into saucepan and bring to a gentle simmer. Add eggplant meatballs and let simmer for 5 minutes.
- •Meanwhile, in a pot of boiling salted water, cook pasta for about 5 minutes or until al dente. Drain well and return to pot. Toss with sauce and eggplant meatballs to serve. Sprinkle with remaining Parmesan.
A dash of advice
Use a small ice cream scoop to help shape the meatballs or about 2 tbsp of the mixture for a perfect sized meatball. Try other great Longo’s pasta sauces like Tomato Basil or Arrabbiata.
Nutritional Information
Per serving: 330 calories
- Protein 14g
- Fibre 4g
- Fat 7g
- Sugar 7g
- Carbs 57g
- Sodium 920mg
