1 large Eggplant, diced and salted
1 tbsp oil
1/4 cup of Parmesan (vegan or regular)
1 tbsp dried parsley
1 tsp garlic powder
2 eggs or equivalent Ener-G Egg replacer
1 cup of Panko breadcrumbs
salt and pepper to taste
Saute diced Eggplant in oil until it has broken down part way and most liquid is gone. Let eggplant cool for 30 minutes so that when you add the egg it won't cook.
Add all ingredients except breadcrumbs and mix well. Fold in the breadcrumbs until they have absorbed all liquid and mixture will hold together. You might not need the whole cup. Form a ball and drop on parchment or Silpat lined cookie sheet. Bake at 400 until browned on outside 30-45 minutes.
Spaghetti Squash - Quick Tip
Cut Squash in half and place cut side down in baking dish. Add about 1/2 of water and cover with foil. Bake at 375 for 45 minutes or until knife easily pierces skin.
Let squash cool so easy to handle. Remove seeds and then use fork to remove squash in spaghetti like strands.
The Vegan Egg substitute is Ener-G and can be found here www.ener-g.com/...
Негізгі бет Eggplant Meatballs
Пікірлер: 11