Eggplant Pasta with Meatballs
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Love from Munchkin Time Blog joined us in the Vitamix Test Kitchen to cook us this at the Everything Food Conference. 

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Details

Prep time 20mins
Cook time 1hr
Serves or Makes: 4
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Recipe

ingredients

  • 1 eggplant, cut into 1-inch cubes
  • 1/ 4 cup avocado or olive oil
  • Kosher salt and pepper, to taste
  • 1 pound Organic Ground Beef
  • 2 teaspoon steak rub of choice
  • 1 small onion, diced
  • 3 large garlic cloves, minced, divided
  • 1 cup breadcrumbs
  • 3/ 4 cup milk
  • 12 ounces linguine pasta
  • 2 pounds ripe tomatoes
  • 1 small jalapeno, seeds removed
  • pinch of red pepper flakes
  • 2 tablespoon butter
  • grated parmesan cheese, for serving
  • Fresh basil leaves, for serving

Method

  • Step 1

    Preheat the oven to 450˚F and line a baking sheet with parchment paper. In a mixing bowl toss eggplant cubes with avocado or olive oil and season to taste with salt and pepper. Transfer to a baking sheet and bake for 20-30 min, until browned.

  • Step 2

    Preheat a large skillet over medium/high heat. Drizzle in some oil, then add onion & 2 cloves of garlic and cook until softened, about 3-5 minutes. In a mixing bowl add ground beef, bread crumbs, about 3/4 cup of milk, cooked onion mixture and steak rub. Mix well, then form into meatballs the size of a golf ball.

  • Step 3

    Preheat the same skillet on a medium/high meat and add a drizzle of oil. Add meatballs and cook until browned on both sides. In the meantime, blend the tomatoes with the jalapeño in the Vitamix until smooth.

  • Step 4

    Transfer the tomato sauce to skillet with the meatballs and add 1 clove of garlic and a pinch of red crushed pepper. Cook until sauce reduces by half, about 20 minutes. Add butter & season with salt and pepper to taste.

  • Step 5

    While the sauce is cooking, cook pasta according to directions on the box. Serve pasta with meatballs, eggplant and Parmesan cheese. Garnish with basil leave. Enjoy!