to make - Eggplant and Cauliflower “Meatballs”
Eggplant and Cauliflower “Meatballs” with Moroccan Tomato Sauce
inspired by Goop's recipes with Jessica Seinfeld and My New Roots
recipe type: to dinner, to lunch
cuisine: vegan, plantbased, glutenfree, dairyfree.
The original recipe calls for farro and panko, but I was inspired by a @mynewroots and used almond meal and toasted almonds instead.
So how to make these?
For the 'meatballs'
what you need:
1 eggplant, chopped
1/2 cauliflower, roughly chopped
1 red bell pepper,roughly chopped
4 garlic cloves
olive oil, chilli flakes ans seasoning.
almond flakes, toasted
almond flour or meal
what to do:
Coat your veggies with olive oil, chilli flakes and seasoning. Place them on a baking sheet and roast them in the oven.
Once roasted, remove the veggies from oven and wiz them up in a food processor.
Leave the mix a bit chuncky for some texture.
Add mix to a bowl, mix in the almond meal and toasted almond flakes.
Exact measurements… unknown
But just so that they are dry enough to make balls.
Place on baking sheet and bake until crispy and golden.
For the sauce:
inspired by Gwyneth Paltrow’s deliciously fragrant with cinnamon tomato sauce.
what you need:
1 28-ounce can crushed tomatoes
½ cinnamon stick
½ sprig rosemary
what to do:
Add crushed tomatoes, a cinnamon stick, and rosemary to a pan.
Season with a generous pinch of salt.
Partially cover the pot and simmer gently for 30 to 40 minutes.
Remove the cinnamon stick and rosemary and serve with extra herbs on top.
To serve:
Serve them over cauliflower rice, but they’re also great on their own.
makes 8
EGGPLANT AND CAULIFLOWER 'MEATBALLS
1
1/2
1
4
1
½
½
for the 'meatballs'
eggplant, chopped
cauliflower, roughly chopped
red bell pepper,roughly chopped
garlic cloves
olive oil, chilli flakes ans seasoning.
almond flakes, toasted
almond flour or meal
for the sauce:
28-ounce can crushed tomatoes
cinnamon stick
sprig rosemary
to serve:
cauliflower rice or rice or grains
Coat your veggies with olive oil, chilli flakes and seasoning. Place them on a baking sheet and roast them in the oven.
Once roasted, remove the veggies from oven and wiz them up in a food processor.
Leave the mix a bit chuncky for some texture.
Add mix to a bowl, mix in the almond meal and toasted almond flakes.
Exact measurements… unknown
But just so that they are dry enough to make balls.
Place on baking sheet and bake until crispy and golden.
Add crushed tomatoes, a cinnamon stick, and rosemary to a pan.
Season with a generous pinch of salt.
Partially cover the pot and simmer gently for 30 to 40 minutes.
Remove the cinnamon stick and rosemary and serve with extra herbs on top.
To serve:
Serve them over cauliflower rice, but they’re also great on their own.
