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Stacey’s Eggplant “meatballs” marinara |  Vegetable Day

Makes 2 servings - each serving uses 15 oz of your daily vegetable allowance

  • 1/2 eggplant
  • 1 onion
  • 3 garlic cloves
  • water chestnut flour (Singoda flour)
  • 1x 23 oz can of Muir Glen Arabella tomato sauce
  • 1x 14.5 oz can of Muir Glen diced tomatoes
  • 3 oz tomato paste(sugar free)
  • 1 tsp oregano
  • 1 tsp parsley
  • salt & pepper, to taste
  • zero-calorie cooking spray

    Directions for “meatballs”

  • preheat oven to 350˚
  • roast half eggplant , 1/2 onion and 2 garlic cloves with cooking spray and salt/pepper in the oven for approx. 30 min.
  • place in food processor or blender and pulse
  • add splashes of water and Singoda flour until it looks like you can mold into a meatball
  • place back in the oven for 10 to 15 minutes

    Directions for sauce

  • sauté remaining onions and garlic with cooking spray until onions are translucent
  • add tomato sauce, diced tomatoes and paste season with oregano, parsley, salt and pepper
  • simmer for 2 hours in a covered pot
  • use ¼ of sauce for “meatballs” refrigerate or freeze remaining sauce for later use

  • combine sauce and “meatballs”
  • serve with Miracle Noodles, Kelp Noodles or Zucchini Noodles
  • enjoy!
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