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Ingredients
Eggplant "Meatballs"
- olive oil, to rub eggplant
- 1 eggplant (large, approx. 9 oz)
- 1 oz dried porcini mushrooms
- 8 oz water
- 3 oz Parmesan cheese, cut into pieces
- 4 oz yellow onions, cut into pieces
- 2 garlic cloves
- 5 sprigs parsley, leaves and tender stems
- 10 fresh basil leaves
- 6 oz bread crumbs
- 1 large egg
- ¼ tsp salt
- 3 oz pine nuts
Hazelnut Romesco
- 5 oz hazelnuts
- ½ oz Parmesan cheese, cut into pieces, plus extra, shaved, to garnish
- 5 oz roasted red peppers, canned or bottled, drained, cut into pieces
- 4 ½ oz tomatoes, cut into pieces
- 2 oz olive oil
- 2 garlic cloves
- 10 sprigs parsley, leaves and tender stems
- 6 oz water
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- ½ tsp ground cayenne pepper, to taste
- ¼ tsp salt
- ⅛ tsp ground black pepper, to taste
-
1 - 2
zucchini (approx. 7 oz)
or 6 oz vegetable spirals (zucchini) -
5 - 6
carrots (approx. 12 oz)
or 10 oz vegetable spirals (carrots)
- Nutrition
- per 1 portion
- Calories
- 1996 kJ / 477 kcal
- Protein
- 14 g
- Carbohydrates
- 33 g
- Fat
- 35 g
- Fiber
- 7 g
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