Write a Review
Rate This Item 
Enter a Title For Your Review *
Your Name (Fist, Last)*
Your Email Address*
Yes,
I recommend this recipe.
Back To Dashboard
Made by
our members
our members
Previous Next
Stacey’s Eggplant “meatballs” marinara | Vegetable/Fruit Day
Makes 2 servings - each serving uses 15 oz of your daily vegetable allowance
Ingredients
- 1/2 eggplant
- 1 onion
- 3 garlic cloves
- water chestnut flour (Singoda flour)
- 1x 23 oz can of Muir Glen Arabella tomato sauce
- 1x 14.5 oz can of Muir Glen diced tomatoes
- 3 oz tomato paste(sugar free)
- 1 tsp oregano
- 1 tsp parsley
- salt & pepper, to taste
- zero-calorie cooking spray
Directions
- preheat oven to 350˚
- roast half eggplant , 1/2 onion and 2 garlic cloves with cooking spray and salt/pepper in the oven for approx. 30 min.
- place in food processor or blender and pulse
- add splashes of water and Singoda flour until it looks like you can mold into a meatball
- place back in the oven for 10 to 15 minutes
- sauté remaining onions and garlic with cooking spray until onions are translucent
- add tomato sauce, diced tomatoes and paste season with oregano, parsley, salt and pepper
- simmer for 2 hours in a covered pot
- use ¼ of sauce for “meatballs” refrigerate or freeze remaining sauce for later use
- combine sauce and “meatballs”
- serve with Miracle Noodles, Kelp Noodles or Zucchini Noodles
- enjoy!
Directions for “meatballs”
Directions for sauce
Share your photos
Did you try this recipe? share your photos
with us