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More healthy eating!

The weekend was so sunny, warm, and wonderful. I spent a good amount of time outside, hanging in the hammock with Newton. He also (unfortunately for him) got a haircut, nail trimming, and bath, all compliments of yours truly. Needless to say, he wasn’t super into it. Poor guy.

Sundays I’ve been trying to make a big meal that I can eat as leftovers for a few days. Lately, I’ve been seeing tons of recipes for eggplant and/or zucchini “meatballs” on  Pinterest. I read through a bunch of the different recipes, then made up some combination that worked out…

Ingredients:

  • 1 medium to large eggplant
  • 1 large onion
  • 3-4 cloves of garlic
  • 1 1/2 cup Italian breadcrumbs
  • 1 egg
  • 2 tbsp olive oil
  • Olive oil spray (I use PAM or a Misto)
  • Seasonings: Oregano, basil, salt and pepper – all to taste (1/2-1 tsp each)
  • Marinara sauce (I used a jar of pre-made sauce)
  • Fresh basil and/or parsley, chopped, to garnish
  • 1 spaghetti squash

Directions:

Eggplant Meatballs

  1. Preheat oven to 400 degrees.
  2. Dice onion and peel then dice the eggplant. Dicing size doesn’t really matter because everything will eventually get mashed up.
  3. In a large pot, heat olive oil over medium-low heat. Once oil is warm, add onion and saute until translucent. (About 5 minutes)
  4. Mince the garlic and add the garlic and spices to the onions.
  5. Once onions and garlic are aromatic, add in the eggplant pieces. Continue to cook over medium heat until eggplant is soft when pierced with a fork, stirring occasionally. (About 10 minutes). If ingredients start to stick to the pan, you can add a few splashes of warm water or veggie broth.
  6. Remove from heat and let cool for a few minutes – or you might have a blending explosion on your hands. *This would be a good time to start on the spaghetti squash.
  7. Mash all ingredients in the pot together, leaving some small chunks. *I use an immersion blender.
  8. Mix in egg and breadcrumbs, stirring until mixture is thick enough to be formed into balls. If it’s too runny, add in more breadcrumbs.
  9. Roll meatballs, about 1 inch in diameter, and arrange them on a greased baking tray. Spray tops with olive oil.
  10. Bake at 400 degrees – 10 minutes on each side. They should get browned and crispy.
  11. Serve over spaghetti squash , top with warm marinara and fresh herbs (optional).

Spaghetti Squash

  1. Microwave whole spaghetti squash for 5-6 minutes.
  2. Remove squash and cut in half, lengthwise, with a large butcher knife.
  3. Use a spoon to remove all the seeds.
  4. Place halves in a glass pan, skin side down and continue to microwave for another 10 minutes.
  5. Once the squash is cooked, use a fork to remove the spaghetti strings.

**Tips:

  • Dicing the eggplant – it doesn’t really matter what size you make them, as long as they are uniform. The smaller they are, the faster they will cook down.
  • Peeling the eggplant is optional. I just don’t really care for the skin, so I always remove it.
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