Ingredients:

• 1 large eggplant
• 1 Tbsp extra virgin olive oil
• 1 cup low protein breadcrumbs
• 2 large garlic cloves, finely chopped
• 1 tsp chopped mint
• 1 tsp dried oregano leaves
• 1 Tbsp of egg replacer
• Pinch of freshly grated nutmeg
• 1 cup tomato sauce
• Salt and pepper
• 150 g Loprofin Tagliatelle

Method:

1. Preheat the oven to 350°F.
2. Cut the eggplant in half, rub with olive oil and sprinkle with salt and pepper. Place on a baking tray and roast for about 30 minutes. Allow to cool slightly before scooping out the flesh. Discard the eggplant peel.
3. Mash the garlic with the eggplant flesh.
4. Combine the breadcrumbs with the mint, oregano, egg replacer and nutmeg and add to the eggplant flesh. Salt and pepper to taste.
5. Mold the mixture into 10 even sized balls.
6. Heat 1 Tbsp of olive oil in a frying pan. Fry the balls until turning to brown on all sides.  
7. Once cooked, remove the eggplant balls from the pan and add tomato sauce to heat.
8. Cook the Loprofin Tagliatelle as per packet instructions. 
9. Dish on each plate ½ of the pasta and ½ of the tomato sauce with 2 eggplant balls. Drizzle with olive oil and fresh basil. Eggplant balls will keep in the fridge up to 1 week and can be frozen up to 6 months.

Serves 2