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Eggplant Spaghetti Balls BigOven - Save recipe or add to grocery list Yum
Eggplant Spaghetti Balls are a delicious way to increase your family's veggie intake under the guise of an authentic Italian meal. These have over 10 grams of fiber per serving!
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Eggplant Spaghetti Balls
Other
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Eggplant Spaghetti Balls
Other
Instructions
  1. Preheat oven to 400 degrees. In a small bowl, add 2 Tbsp. flax seed to 2 Tbsp. of water and set aside.
  2. Loosely chop vegetables (they are going into the blender, so just small enough to cook). In a skillet, sauté eggplant with a splash of water to prevent sticking. When the eggplant is about half done, add the mushrooms. Sprinkle with sea salt, and cook until both are tender. Transfer to a blender or food processor.
  3. Sauté onion with a splash of water to prevent sticking. When it's about half done, add the bell pepper. In the last minute, add the garlic and spinach. (If cooking in cast iron, add the spinach after removing the heat). Once spinach is wilted, add mixture to the eggplant and mushroom in the blender/food processor. Drain the artichoke hearts and add those as well.
  4. Pulse or blend on low until the vegetable mixture is thoroughly chopped. Mixture should be chunky, not pureed. Transfer to a large mixing bowl. Add the bread crumbs, hydrated flax, seasoning and cheese if you want. (If you do add cheese, add extra bread crumbs to support the texture.) Taste and adjust seasoning as needed. You want these to pop with flavor.
  5. Line a baking sheet with a piece of parchment paper. Form mixture into balls and place on the sheet. I used an ice scream scooper, but you use your hands. Bake for 30 minutes.
  6. Meanwhile, prepare pasta according to package directions. Drain. Add most of pasta sauce to the pasta, reserving enough to coat the eggplant spaghetti balls when come out of the oven.
Recipe Notes

I season this with the Mediterranean blend from my favorite spice company, Fresco Spice Blends. I discovered them at the downtown Fort Wayne farmer's market, where I met the owner. Their ingredients are top notch, they are made here in FW, and their blends make cooking from scratch so easy.

There are so many additional vegetable combinations that are possible. Black olives and spicy chili peppers would really pop the flavor!

A word about bread crumbs. You can use your favorite brand of store bought. I make mine with my own homemade sourdough. I take the ends that are often left aside when a new loaf emerges from the oven and pop them in the blender. If you use seasoned bread crumbs, be sure to adjust for flavor when you add the seasoning.

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