
Geräte und Zubehör
Eggplant "Meatballs" with Romesco Sauce
Vorbereitung 25 Min
Gesamt 2 Std. 45 Min
7 portions
Zutaten
Eggplant "Meatballs"
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olive oil to rub eggplant
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eggplant (large, approx. 9 oz)1
-
dried porcini mushrooms1 oz
-
water8 oz
-
Parmesan cheese cut into pieces3 oz
-
yellow onions cut into pieces4 oz
-
garlic cloves2
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parsley leaves and tender stems5 sprigs
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fresh basil leaves10
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bread crumbs6 oz
-
large egg1
-
salt¼ tsp
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pine nuts3 oz
Hazelnut Romesco
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hazelnuts5 oz
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Parmesan cheese cut into pieces, plus extra, shaved, to garnish½ oz
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roasted red peppers canned or bottled, drained, cut into pieces5 oz
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tomatoes cut into pieces4 ½ oz
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olive oil2 oz
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garlic cloves2
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parsley leaves and tender stems10 sprigs
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water6 oz
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apple cider vinegar1 tbsp
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paprika1 tsp
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ground cayenne pepper to taste½ tsp
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salt¼ tsp
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ground black pepper to taste⅛ tsp
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zucchini (approx. 7 oz)1 - 2
-
carrots (approx. 12 oz)5 - 6
Nährwerte pro 1 portion
Kalorien
477 kcal /
1996 kJ
Protein
14 g
Fett
35 g
Kohlenhydrate
33 g
Ballaststoff
7 g
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