EGGPLANT & MUSHROOM “MEATBALLS”

INGREDIENTS

Extra-virgin olive oil, for drizzling

1 medium yellow onion, finely chopped

8 ounces (225 g) cremini mushrooms, de-stemmed and chopped

1 small eggplant, chopped (about 8 ounces/225 g)

1 teaspoon (5 mL) balsamic vinegar

2 teaspoons (10 mL) tamari

½ cup (125 mL) walnuts

1 cup (250 mL) cooked millet

1 cup (250 mL) panko bread crumbs

12 ounces (340 g) brown rice spaghetti

1 recipe simple fresh tomato sauce or your favorite marinara sauce

Sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms and a pinch of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add the eggplant and another pinch of salt and pepper and cook another 5 minutes. Add the balsamic vinegar and tamari and cook 2 minutes, or until everything is well browned and soft. Taste and adjust the seasonings. Remove the mixture from the heat and let cool slightly.

In a food processor, pulse the walnuts. Add the mushroom/eggplant mixture and pulse two to three times until just combined. Transfer the mixture to a large bowl and add the cooked millet. Mix well. Form the mixture into sixteen 1½-inch (4-cm) balls and roll in the panko. Place the eggplant balls on the baking sheet and refrigerate for 20 minutes. Drizzle with olive oil and bake for 35 to 40 minutes, rotating halfway through.

Bring a large pot of salted water to a boil. Prepare the spaghetti according to the instructions on the package, cooking until al dente. Drain the pasta.

Serve the spaghetti and “meatballs” with the simple fresh tomato sauce.

“Meatballs” can be made ahead and refrigerated for several hours or overnight.

SERVES: 4

VEGAN