1 eggplant, cut into 1-inch cubes
4 tablespoons avocado oil, plus more for splashing
Kosher salt & Pepper, to taste
1 lb organic ground beef
2 teaspoons steak rub of choice
1 small onion, diced
3 big garlic cloves, minced, two for meatballs one for the sauce
1 cup bread crumbs
3/4 - 1 cup milk
12 oz linguine pasta
2 lb very ripe tomatoes
1 small jalapeno, seeds removed
Pinch of crushed red pepper flakes
2 tablespoons butter
Grated Parmesan cheese, for serving
Fresh basil leaves, for serving
Preheat the oven to 450 F. In a mixing bowl toss eggplant cubes with 4 tablespoons of avocado oil,salt and pepper to taste, transfer to a baking sheet lined with parchment paper. Bake for 20-30 min, until browned.
Preheat skillet on medium/high heat. Drizzle avocado oil, add onion & garlic cook until softened, about 3-5 minutes. In a mixing bowl add 1 lb ground beef, 1 cup of bread crumbs, about 3/4 cup of milk, saute onion, 2 teaspoons steak rub. Mix well. Form meatballs size of a golf ball.
Preheat the skillet on a medium/high meat, drizzle avocado oil, add meatballs and cook until browned on both sides.
In the mean time, using Vitamix blender, blend 2 lb tomatoes with 1 jalapeno.
Transfer the tomato sauce to the meatballs add 1 clove of garlic and a pinch of red crushed pepper. Cook until sauce reduces in half. 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!