Tagliatelle with Eggplant Balls
These eggplant balls are light, full of flavor and absolutely addictive.
Featured in our Italian Recipe Book
Ingredients
- 1 large eggplant
- 2 large garlic cloves, finely chopped
- 1 cup low protein breadcrumbs
- 1 tsp chopped mint
- 1 tsp dried oregano leaves
- 1 Tbsp egg replacer
- 1 pinch nutmeg, freshly grated
- 1 Tbsp olive oil, extra virgin
- 1 cup tomato sauce
- 150 g low protein tagliatelle pasta
Directions
- Preheat the oven to 350°F.
- Cut the eggplant in half, rub with olive oil and sprinkle with salt and pepper. Place on a baking tray and roast for about 30 minutes. Allow to cool slightly before scooping out the flesh. Discard the eggplant peel.
- Mash the garlic with the eggplant flesh.
- Combine the breadcrumbs with the mint, oregano, egg replacer and nutmeg and add to the eggplant flesh. Salt and pepper to taste.
- Mold the mixture into 10 even sized balls.
- Heat 1 Tbsp of olive oil in a frying pan. Fry the balls until turning to brown on all sides.
- Once cooked, remove the eggplant balls from the pan and add tomato sauce to heat.
- Cook tagliatelle pasta as per box instructions.
- Dish on each plate ½ of the pasta and ½ of the tomato sauce with 2 eggplant balls. Drizzle with olive oil and fresh basil. Eggplant balls will keep in the fridge up to 1 week and can be frozen up to 6 months.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 680
Protein: 5.6 g
Phenylalanine: 231 mg
Leucine: 330 mg
Tyrosine: 135 mg
Nutrition Per Recipe
Calories: 1360
Protein: 11.1 g
Phenylalanine: 462 mg
Leucine: 660 mg
Tyrosine: 270 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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