If you’re aiming to eat less meat and more plant-based foods in 2019, this flavorful pasta
If you’re aiming to eat less meat and more plant-based foods in 2019, this flavorful pasta dish—which is essentially an elevated, vegetarian version of spaghetti and meatballs—is the perfect way to get started.Bucatini with Eggplant “Meatballs”Ingredients1 box Bucatini4 tbs. extra-virgin olive oil, divided2 cloves garlic, sliced½ tsp. red pepper flakes28 oz. canned crushed tomatoes Salt, to taste2 tbs. fresh oregano½ cup Romano cheese, grated Ingredients for Eggplant “Meatballs”2 eggplants (equivalent of 2 cups, once cooked) 1 cup bread crumbs½ cup almond flour1 eggSalt and black pepper, to tasteDirections for Eggplant “Meatballs”1. Roast whole eggplants in the oven at 400 degrees Fahrenheit, for about 30 minutes, until soft and thoroughly cooked.2. Remove stems, peel the egglplants and place the pulp in a colander to drain for 15 minutes.3. Lightly process the eggplant with a few pulses in a food processor and then mix in all the other ingredients. 4. With a small gelato/ice cream scooper, portion out the processed eggplant into small balls (about 1 oz. each) and place them on a large sheet plan. Allow them to refrigerate for several hours. 5. Then, bake in the oven at 450 degrees Fahrenheit for about 20 minutes, or until lightly browned and thoroughly cooked.Directions1. Bring a large pot of water to a boil. Cook pasta according to package directions. 2. Meanwhile, in a skillet, sauté garlic in olive oil for 1-2 minutes and then add tomatoes and 1 cup of water. Season with salt and red pepper flakes and simmer for 5 minutes.3. Stir in eggplant “meatballs” and allow to simmer for 5 more minutes. 4. Drain pasta and toss with other ingredients. 5. Garnish with Romano cheese and fresh oregano before serving.Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni -- source link
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