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Gluten-free eggplant balls with zoodles
Gluten-free eggplant balls with zoodles
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Prep Time:
55 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Elevate your Meatless Monday with unique spaghetti and meatballs.
Ingredients:
  • Olive oil cooking spray
  • 400g eggplant, thinly sliced
  • 125.00 ml grated parmesan, plus extra to serve
  • 25g reduced-fat fetta, crumbled
  • 2 eggs, lightly beaten
  • 1 tsp finely grated lemon rind
  • 1 long red chilli, finely chopped
  • 20.00 ml pine nuts
  • 125.00 ml chopped fresh basil leaves
  • 4 garlic cloves, crushed
  • 375.00 ml gluten-free all purpose rice breadcrumbs
  • 6 medium zucchini
  • Cobram Estate Classic Flavour Extra Virgin Olive Oil, for shallow frying
  • 1 brown onion, finely chopped
  • 20.00 ml balsamic vinegar
  • 410g can chopped tomatoes with paste, basil & garlic
Instructions:
  • Begin by heating a large deep frying pan over medium-high heat. Next, generously coat the eggplant with oil. Cook the eggplant in batches for 2 minutes on each side until it turns a beautiful golden color and becomes tender. Place the cooked eggplant on a board to cool for 10 minutes, then finely chop it.
  • Combine eggplant, parmesan, feta, egg, lemon zest, chili, pine nuts, basil, half of the garlic, and 1 cup breadcrumbs in a bowl. Season with salt and pepper, then mix well. Shape tablespoons of the mixture into balls, coat with the remaining breadcrumbs, and arrange on a baking tray. Chill for 20 minutes until set.
  • Using a spiral slicer, transform the zucchini into long, thin zoodles and pat dry on paper towel to remove any excess moisture.
  • Pour just the right amount of oil into the large frying pan so it reaches 5mm up the side of the pan. Heat the pan over medium-high heat. Cook the balls, turning occasionally, for 5 minutes until they turn golden and crispy. Once done, let them drain on a paper towel and keep them warm by loosely covering them with foil.
  • Toss zoodles in pan for 1 to 2 minutes until bright green and just tender. Transfer to a heatproof bowl and cover to keep warm.
  • Sauté onion and remaining garlic until softened. Pour in vinegar and cook briefly. Stir in tomatoes, sugar, and 1/4 cup water. Bring to a boil, then simmer until slightly thickened. Serve over zoodles with meatballs and extra parmesan on top. Enjoy!

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