While these meatballs did not wow me, they were not, as I feared they may be, gross. They were tasty enough and had the heft you want in a meatball. I think the flavor was a bit bland, and will next time combine eggplant with some mushrooms for a slightly meatier texture. These still have carbs though (in the form of beans and breadcrumbs) so these may not be attractive to the hard core clean eaters of 2015, but this is a great option for vegans, vegetarians and those trying to cut down on meat consumption!
3 tablespoons of olive oil
1 pound eggplant, unpeeled, cut into cubes no larger than 1 inch
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 tablespoon minced garlic
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs
pinch red chile flakes
2 cups tomato sauce
- Heat oven to 375 degrees. Use 1 tablespoon olive oil to grease a large rimmed baking sheet. Put 1 tablespoon oil in a large skillet over medium-high heat. When it's hot, add the eggplant and 1/4 cup of water. Sprinkle with the salt and pepper and cook, stirring occassionally, until the pieces are lightly browned and dehydrated, about 10 - 15 munutes.
- Transfer the eggplant to the bowl of a food processor.
- Add the remaining tablespoon of oil to the pan and heat over medium, add the onion and garlic. Cook until translucent, 3 -5 minutes. Transfer the onion and garlic to a large bowl.
- If using canned beans, rinse and drain. Add to the food processor, along with the parsley. Pulse until well combined and chopped but not pureed. I left mine a little chunky.
- Add the eggplant mixture to the bowl with the onions and add the breadcrumbs.
- Stir to combine.
- Form into balls about 2 inches in diameter and place on baking sheet.
- Bake, undisturbed, until they are browned, about 25-30 minutes.
- Serve with warmed tomato sauce.
I have tried avocado chocolate concoctions before, but have not found them to my liking. I grew up in a house with dessert every night. Spoiled we were with pudding, cakes and cookies. Jello with fruit in it was a healthy night. So I am programmed to want something sweet after dinner. This, while with sugar and plenty of fat, is probably healthier than the Skinny Cow ice cream sandwiches or other "diet" dessert options which are filled with artificial ingredients. This still tastes like avocado too, which has the effect of limiting the portions you eat. It is good, but not so good you want to eat the entire bowl!
4 ounces dark chocolate, chopped
2 ripe avocados, chopped
1 cup unsweetened plain non-dairy milk (I used almond)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
- Melt the chocolate in a small, clean metal or glass bowl set over gently bubbling water, or in the top of a double boiler. When it is almost completely melted, remove the bowl from the heat and stir in the chocolate until its totally smooth. Let the chocolate cook until you can hold the bowl.
- In the bowl of an electric mixer with a whisk attachment or in a bowl with a hand mixer, combine all of the ingredients except the raspberries, including the melted chocolate. Beat with the mixer until smooth and fluffy - 3 - 8 minute.
- Transfer to a bowl and refrigerate until cold - for at least 2 hours.
- Serve with raspberries.
- This is a one and done recipe, it does not hold up well to the next day.