Dinner

Eggplant Albondigas is for Dinner.

Eggplant Albondigas takes 10 minutes to prepare.

Eggplant Albondigas takes 60 minutes to cook.

Eggplant Albondigas makes 5 servings.

The ingredients for Eggplant Albondigas are:

*Chicken - Extra Lean Ground Breast (Coopers), 360 gram
Red Ripe Tomatoes, 2 medium whole - chopped
Garlic, 3 cloves - minced
Onions, raw, 1 medium - chopped (goes in mixer)
Egg white, 1 serving
*Flour, whole grain, self-raising, 1 tbsp
Olive Oil, 1.5 tbsp
Eggplant, fresh, 2 medium

Here is how you make Eggplant Albondigas:

Make holes with a fork in 2 medium eggplants and let cook in a preheated oven (250 degrees celsius) for about 45 minutes or until shell is hard and crisp to be removed easily. In a mixer - put ground chicken, egg white, chopped onion & flour amd mix until smooth. You can add herbs and seasoning to your liking. Using your hands, yield meatballs from about theamount that you can pick up in your palm easily. Should make about 22 meatballs.Put a tbsp of olive oil in a pan and cook the meatballs until browned and firm. Put in a plate (or any sort of dish) for the time being.In a pan (you can use the same one) - put 0.5 tbsp. of olive oil and let heat. remove the skin from the cooked eggplants and saute with tomatoes in the olive oil. Season to your liking and add lemon juice (not included in the index, but it shouldn't affect the calories much).Add the meatballs to catch some flavour and reheat for about 2-5 minute and serve.Makes about 22 meatballs - Each serving is approx 4 meatballs with stew.Number of Servings: 5.5Recipe submitted by SparkPeople user KESOFTHEMOON.

The nutritional information for Eggplant Albondigas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 153.0

• Total Fat: 4.8 g
• Cholesterol: 32.7 mg
• Sodium: 41.6 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 4.0 g
• Protein: 18.0 g

Eggplant Albondigas is Spanish cuisine.

The dietary needs meet for Eggplant Albondigas is Low Carb