Eggplant "Meatballs" with Romesco Sauce

Eggplant "Meatballs" with Romesco Sauce

4.0 19 évaluation

Prép. 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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Healthier Eating 9 Recettes
États-Unis

Vous pourriez aussi aimer...

Kabocha Sage Risotto

40min

Lentil Mushroom Stroganoff

55min

Root Vegetable Soufflé

1h 25min

Mushroom Risotto

30min

Quinoa Patties

1h

Eggplant and Tomato Pasta

45min

Mushroom Stroganoff

30min

Stuffed Peppers with Herbed Quinoa

50min

Black Bean Walnut Patties

35min

Eggplant, Spinach & Lentil Curry

25min

Caponata

50min

Baked Falafel with Jalapeño Tahini Sauce

50min