Guest guest Posted December 10, 2001 Report Share Posted December 10, 2001 * Exported from MasterCook * Macaroni with Eggplant Meatballs Recipe By :Mangia Pasta by Mary Ann Esposito Serving Size : 6 Preparation Time :0:00 Categories : Meatless Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 3 cloves garlic -- minced 1 12-oz eggplant -- peeled and diced 1 tablespoon water -- (1 to 2) 1 1/4 cups fresh bread crumbs 1/2 cup minced fresh Italian parsley leaves 1/2 teaspoon fine sea salt 1 1/2 teaspoons dried oregano 2 large eggs -- slightly beaten 1/2 cup freshly grated Pecorino cheese 1/4 cup vegetable oil 3 cups tomato sauce with basil -- kept hot 1 pound macaroni Heat the olive oil in a large nonstick skillet or saucepan and slowly cook the garlic over medium heat until golden. Add the eggplant and 1 tablespoon of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool. Combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. There should be enough to make about eighteen. Heat the vegetable oil in a large sauté pan, over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 20 to 25 minutes. Transfer the meatballs to the tomato sauce and keep hot. Cook the macaroni according to the package directions. Drain and place the macaroni in a serving dish. Mix with some of the tomato sauce, then arrange the meatballs and sauce on top of the pasta, and serve immediately. Pass additional cheese for sprinkling on top. Note: When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 552 Calories; 21g Fat (34.2% calories from fat); 17g Protein; 74g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 1122mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat. NOTES : Maccheroni con Polpettine di Melanzane: Here's a nice choice for an Italian-American vegetarian macaroni and meatball dish that my mother makes. The meatballs are made using cooked eggplant instead of ground meats. It is wonderfully surprising how good this taste, and Mom always get rave reviews. Any short cut of dried pasta such as macaroni, rigatoni, gemelli or ziti would be a good choice. -mae Nutr. Assoc. : 0 0 0 0 0 3394 1326 0 0 1034 0 1506 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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