Ingredients
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1 medium eggplant, peeled and coarsely chopped (5 cups)
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1 8 ounce pkg. cremini mushrooms, coarsely chopped
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2 tablespoon olive oil
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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1 cup panko bread crumbs
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½ cup cashews, finely chopped
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¾ cup shredded Parmesan cheese (3 oz.)
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1 egg, lightly beaten
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3 tablespoon finely chopped fresh cilantro
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2 tablespoon tomato paste
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1 tablespoon soy sauce
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2 cloves garlic, minced
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¼ teaspoon crushed red pepper
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Nonstick cooking spray
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Chimichurri Sauce (below)
Directions
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Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Arrange chopped eggplant and mushrooms on prepared pan and drizzle with olive oil; toss to coat evenly. Sprinkle with salt and pepper. Bake about 15 minutes or until tender and beginning to brown. Remove from oven; set aside to cool.
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Once cooled, transfer veggies to the bowl of a food processor. Cover and pulse until finely chopped and mixture resembles the texture of ground meat. Transfer mixture to a large bowl.
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To the vegetable mixture add bread crumbs, cashews, 1/2 cup of the Parmesan, egg, cilantro, tomato paste, soy sauce, garlic, and crushed red pepper; mix well. Cover and chill at least 15 minutes before shaping.
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Line rimmed baking pan with parchment paper; set aside. Shape mixture into 1 1/2-inch balls (about 2 Tbsp. each) and arrange in prepared pan. Lightly coat tops of meatballs with cooking spray. Bake 20 to 25 minutes or until golden brown and firm. Serve drizzled with Chimichurri Sauce; sprinkle with remaining 1/4 cup Parmesan cheese. Makes 4 servings.
Chimichurri Sauce
In a food processor or blender combine 1 1/2 cups packed fresh flat-leaf parsley, 1/3 cup olive oil, 2 Tbsp. chopped fresh oregano, 2 Tbsp. finely chopped shallot, 2 Tbsp. red wine vinegar, 2 Tbsp. lime juice, 3 cloves minced garlic, and 1/2 tsp. crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary; set aside.
Nutrition Facts (per serving)
| 509 | Calories |
| 38g | Fat |
| 31g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 509 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 8g | 40% |
| Cholesterol 57mg | 19% |
| Sodium 792mg | 34% |
| Total Carbohydrate 31g | 11% |
| Total Sugars 8g | |
| Protein 16g | 32% |
| Vitamin C 39.2mg | 44% |
| Calcium 289mg | 22% |
| Iron 4.6mg | 26% |
| Potassium 923mg | 20% |
| Folate, total 92.1mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
