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After the long week we had, is anyone leaning into comfort food today? If so, I …

2 min read

After the long week we had, is anyone leaning into comfort food today? If so, I got you just whip up a batch of eggplant meatballs to pair with spaghetti (I used Barilla gluten-free) and some quality tomato sauce. Garnish with some parmesan cheese and fresh herbs, and it’s like the restaurant came to your table.

How I did the eggplants meatballs:
Preheat the oven at 180C, cut the eggplants in half, and bake in the oven until they’re soft (like purée). Let them cool a bit, and take all the meat from the eggplants, mix in a bowl with S&P, Italian seasoning, and bread crumbs.

Form the balls and cook until golden brown. I did it in the air fryer for 8 min at 160.

Serve with your favorite pasta and sauce.

Have a great Sunday everyone!

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Después de la larga semana que tuvimos, nos merecemos un buen plato de pasta! Yo preparé unas albóndigas de berenjenas que me quedaron divinas, las serví con espagueti (usé Barilla sin gluten) y una buena salsa de tomate. Para finalizar un poco de queso parmesano y hierbas frescas.

Cómo hice las albóndigas de berenjenas:
Precalentamos el horno a 180 C, cortamos las berenjenas por la mitad y hornear hasta que estén blandas (estilo un puré). Dejamos enfriar un poco, y sacamos toda la carne de las berenjenas, mezclamos en un bol con sal, pimienta, hierbas italianas y pan rallado.

Formamos las albóndigas y cocinamos hasta que estén doradas.
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