Eggplant Meatballs From 'The VB6 Cookbook'

Eggplant Meatballs From 'The VB6 Cookbook'
20 Ingredients
  • Eggplant Meatballs
  • 3 tablespoons olive oil
  • 1 pound eggplant, unpeeled, cut into cubes no larger than 1 inch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 cup cooked or canned white beans
  • 1/4 cup chopped fresh parsley
  • 1 cup breadcrumbs, preferably whole wheat
  • Pinch red chile flakes
  • All-Purpose Tomato Sauce
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Red chile flakes, to taste
  • 2 (28-ounce) cans diced tomatoes, with their juice
  • 1 cup chopped fresh basil or 1/2 cup chopped fresh parsley (optional)
Nutrition
492
25% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

29% 19

Saturated

14% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

25% 74

Carbs (net)

- 53

Fiber

83% 21

Sugars

- 17

Sugars, added

- 0

Protein

29% 15

Cholesterol

- 0

Sodium

51% 1215

Calcium

24% 236

Magnesium

38% 153

Potassium

47% 1632

Iron

36% 6

Zinc

18% 3

Phosphorus

56% 393

Vitamin A

12% 107

Vitamin C

107% 64

Thiamin (B1)

173% 3

Riboflavin (B2)

21% 0

Niacin (B3)

29% 6

Vitamin B6

43% 1

Folate equivalent (total)

34% 135

Folate (food)

- 135

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

31% 6

Vitamin K

113% 91
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