Nutritional Wisdom with Carly Pollack

Eggplant Meatballs

Eggplant Meatballs Eggplant Meatballs over Spaghetti Squash

1 medium eggplant, diced
1 medium onion, diced
1 tbsp garlic, minced
1 cup canned white beans, drained and rinsed
1/4 cup fresh parsley, chopped
1 cup oats
1 pinch red chili flakes
2 cups marinara sauce
1 tbsp coconut oil
1 tsp sea salt
1/2 tsp black pepper
1 medium roasted spaghetti squash

Heat oven to 375 degrees. Coat a large rimmed baking sheet with coconut oil. Place 1/2 tbsp coconut oil in a large nonstick skillet over medium high heat. Add eggplant and 1/4 cup water. Season with sea salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to food processor. Add remaining 1/2 tbsp coconut oil to the skillet with onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed. Combine the mixture with the oats and red chili flakes and roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes. Meanwhile, warm the marinara sauce in a small saucepan and serve with the meatballs over spaghetti squash.

2 Servings