Love from Munchkin Time Blog joined us in the Vitamix Test Kitchen to cook us this at the Everything Food Conference.
- 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
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.
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.
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.
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.
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!