Eggplant “Meatballs” and Pasta
I call my Eggplant “Meatballs” Over Rigatoni Italian Comfort Food! So I came across a super yummy recipe for vegetarian “meatballs” made with eggplant and beans in a Martha Stewart post! I changed the recipe up a bit to make the “meatballs” firmer; I added broccoli rapini and artichoke hearts to the bottled sauce to make this dish healthier; and I spiced it up a bit more with a generous dollop of my favorite garlic pepper condiment from DeLallo! Serve the eggplant “meatballs” over a good organic Rigatoni. OMG, My Eggplant “Meatballs” Over Rigatoni has become the preferred Italian comfort food! Must enjoy with a good dry wine!
1 pound organic Rigatoni
1 jar organic pasta sauce
Water to thin the sauce
2 tablespoons extra virgin olive oil
1/2 bunch organic rapini, chopped
1 can quartered artichoke hearts, drained
1/4 jar hot pepper garlic sauce, DeLallo
1 organic eggplant, sliced thick
1 can organic Cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 teaspoons minced oregano
1/2 cup grated Parmesan Reggiano cheese
3/4 cup Panko breadcrumbs
1 large egg, slightly beaten
1 teaspoon Himalayan salt
1 teaspoon red pepper flakes
1 teaspoon Tuscan seasoning, Frontier
In a large fry pan, heat the 2 tablespoons olive oil to medium high
Sauté the rapini and garlic sauce
Add the artichokes and jarred sauce and water to thin, simmer
In a large mixing bowl add 2 tablespoons olive oil, oregano and garlic
Place the eggplant rounds on a baking sheet
Broil or bake on high for 7 minutes on each side until very brown(charred)
Transfer the eggplant to the bowl with seasoned olive oil and toss
Cover the bowl and set aside for 10 minutes
Transfer the eggplant mixture to a food processor
Add the beans, cheese, Panko and spices
Pulse a few times then transfer to a large bowl
Add more Panko if needed to firm up the mixture
Form mixture into medium sized balls, around 15-16
Place the balls on a baking sheet and drizzle with olive oil
Bake on high or broil for 20 minutes until firm and browned
Transfer the balls to the simmered sauce
In the meantime boil the rigatoni in salted water in a large stockpot until al dente, drain
Reserve more than 1 cup of the cooking water
Transfer the rigatoni to a large serving bowl
Add the sauce with“meatballs”
Add reserved cooking liquid if needed
Serve with extra Parmesan cheese
Enjoy with a dry wine and crisp salad
Just delicious!
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