Eggplant Meatballs over Cauliflower Puree and Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked eggplant meatballs with herbs and Parmesan served over a creamy cauliflower purée and bright pesto. These flavorful vegetarian meatballs are hearty and come together quickly for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 tablespoon olive oil
- 1 unpeeled eggplant (cut into 1-inch cubes)
- Salt
- 1/4 cup water
- 2 garlic cloves (minced)
- 1 shallot or 1/4 yellow onion (peeled and minced)
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 2 tablespoons minced basil
- 2 tablespoons minced Italian parsley
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup finely grated Parmesan-Reggiano cheese
- 1 large egg (beaten)
- 1/2 head of cauliflower
- 2 tablespoon unsalted butter
- 2 tablespoons creme fraiche
- 1 cup fresh basil
- 1/2 cup Italian parsley leaves
- 1 tablespoon pistachios
- 1/2 cup olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 244mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 30mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.