Eggplant with Plantbased Meatballs
Save to BigOven Cuisine
Italian
A very rich, creamy, and absolutely delicious meal to excite your tastebuds. Try it for yourself to experience the burst of flavor!
Serving Size
1 to 2 serving spoonful
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Notes
Served with wheat noodles, however, you can serve with whatever you wish.
This was very creamy and absolutely delicious. Try it for yourself to experience the flavor, I think you'll love it just as much as I did 🙂 Enjoy!
To Your Good Health
JE Sunnie
Ingredients
- 1 Small Eggplant
- 4 Plantbased Meatballs (I used gardein Deliciously Meat-free Classic meatless meatballs)
- 4 Cloves of Garlic
- 1/2 Small Onion
- 1/2 teaspoon crushed Red Pepper
- 1/2 teaspoon Italian
- 1 teaspoon crushed Purple Basil
- 1 dash of crushed Black Pepper
- 1 dash of Sea Salt to taste
- 2 teaspoon Coconut Oil
- 1 glass jar of Prego Italian sauce (roasted garlic and herbs)
- Cooking pan
Instructions
- Start by washing peeling your Eggplant (removing the skin) then chop and set aside. Peel and chop the 4 garlic, and 1/2 of a small onion. If you're using fresh basil chop up a small sprig or if using dry the measurement is 1 teaspoon (set aside).
- Add the coconut oil in the cooking pan, and turn the heat on medium to low, when the oil becomes hot add the garlic first then the onions and stir until golden brown (be careful not to burn the garlic), add a pinch of sea salt to allow the onions to sweat.
- Add the plant-based meatballs and lightly brown them on all sides, continue to add the chopped up eggplant, and all other ingredients. Lastly, add the Prego Italian sauce and stir everything together. Cover and let cook on low/medium heat for approx 20 minutes.