- 2 medium eggplants or 1 large
- 1/2 red onion chopped
- 2 garlic cloves chopped
- 1/2 cup fresh parsley chopped
- 3/4 tsp salt
- 1/2 cup oat flour (ground oats)
- 1 tomato on the vine
- 2 tbsp tomato paste
- handful of fresh basil leaves
- 1 tbsp olive oil
- 1 tsp lemon juice
- salt and pepper to taste
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Preheat oven to 400 degrees.
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Sauté chopped eggplants in a pot with 1 tsp oil on a medium heat. After 2 mins of sautéing, add 1/4 cup of water and continue to cook until eggplant is soft. Transfer to a dish and let cool.
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Sauté onions and garlic in the same pot until soft. Transfer to a dish and let cool for 5 mins.
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Add eggplants, onions and garlic together with the rest of ingredients to a food processor/blender and blend everything. You may have to blend in two batches depending on the size of your blender.
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Scoop 1 ½ tsp of the mixture to form meatballs. If meatballs are too sticky and are not forming properly, add 1 tbsp of oat flour to the mixture at a time. The mixture shouldn't be hard, it should be soft and your meatballs will be on the softer side.
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Place the meatballs on the baking sheet and bake for 30 mins. Meatballs will be firm on the outside and a bit soft on the inside. They will harden as they cool.
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To make the raw marinara sauce, mix all ingredients in the blender adjusting salt and pepper to taste.
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Serve over over zucchini pasta topped with raw marinara sauce.
Nutritional Information: 1 meatball Calories: 25 Fat: 1.4 g Saturated fat: 0.2 g Carbohydrates: 3.3 g Dietary Fiber: 1.9 g Sugar: 1.6 g Sodium: 79 mg Protein: 0.6 g