Eggplant "Meatballs" with Romesco Sauce

Eggplant "Meatballs" with Romesco Sauce

4.0 19 évaluations

Préparation 25min

Total 2h 45min

7 portions

Ingrédients

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)

Niveau

moyen

Infos nut. par 1 portion

Protides 14 g

Calories 1996 kJ / 477 kcal

Lipides 35 g

Fibre 7 g

Glucides 33 g

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Également présenté dans

Healthier Eating 9 Recettes
États-Unis

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