Inside the Rustic Kitchen · by Emily
Eggplant Meatballs
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 24%
CARBS 42G41% OF CAL
10G FIBER15G OTHER17G TOTAL SUGAR
FAT 24G53% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant formed into meatballs and simmered in tomato sauce with herbs. A substantial Italian vegetarian main, best served with polenta or pasta.
mainitalian⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven♨️ grillvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium sized eggplant ((aubergines))
- ½ cup fine breadcrumbs ((80g))
- ¼ cup pine nuts ((35g))
- ½ parmesan (finely grated (30g))
- 1 medium egg
- ½ tsp red pepper flakes (chilli flakes)
- ½ tsp fennel seeds
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 3-4 tbsp olive oil
- 2 cloves garlic
- 2 cups passata (tomato puree/crushed strained tomatoes) ((500g))
- 1 cup water ((240ml))
- 1 small handful fresh basil
- ½ tbsp olive oil
- Salt and pepper
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 24%
CARBS 42G41% OF CAL
10G FIBER15G OTHER17G TOTAL SUGAR
FAT 24G53% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1166mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1227mg
- Calcium
- 177mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.