Eggplant "Meatballs" with Romesco Sauce
TM6 TM5

Eggplant "Meatballs" with Romesco Sauce

3.8 (16 évaluations )

Ingrédients

Eggplant "Meatballs"

  • olive oil, to rub eggplant
  • 1 eggplant (large, approx. 9 oz)
  • 1 oz dried porcini mushrooms
  • 8 oz water
  • 3 oz Parmesan cheese, cut into pieces
  • 4 oz yellow onions, cut into pieces
  • 2 garlic cloves
  • 5 sprigs parsley, leaves and tender stems
  • 10 fresh basil leaves
  • 6 oz bread crumbs
  • 1 large egg
  • ¼ tsp salt
  • 3 oz pine nuts

Hazelnut Romesco

  • 5 oz hazelnuts
  • ½ oz Parmesan cheese, cut into pieces, plus extra, shaved, to garnish
  • 5 oz roasted red peppers, canned or bottled, drained, cut into pieces
  • 4 ½ oz tomatoes, cut into pieces
  • 2 oz olive oil
  • 2 garlic cloves
  • 10 sprigs parsley, leaves and tender stems
  • 6 oz water
  • 1 tbsp apple cider vinegar
  • 1 tsp paprika
  • ½ tsp ground cayenne pepper, to taste
  • ¼ tsp salt
  • ⅛ tsp ground black pepper, to taste
  • 1 - 2 zucchini (approx. 7 oz)
    ou 6 oz vegetable spirals (zucchini)
  • 5 - 6 carrots (approx. 12 oz)
    ou 10 oz vegetable spirals (carrots)

Infos nut.
par 1 portion
Calories
1996 kJ / 477 kcal
Protides
14 g
Glucides
33 g
Lipides
35 g
Fibre
7 g

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