Eggplant & Lentil Meatballs with Pistachio Pesto

Ingredients..makes 6
1/2 cup cooked Lentils
1/2 cup diced cooked eggplant
3 scallions thin sliced (white only)
3 cloves sliced garlic
4 tbsp homemade tomato sauce
3/8 cup Sourdough Boule small dice
1/4 cup chopped parsley
3/4 cup ground tempeh
3/4 cup vegan breadcrumbs
1 tsp extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper

Directions…in a sautee pan coated with olive oil over medium heat, sautee garlic and scallion approx 2 minutes and set aside to cool..in the same pan sautee tempeh until slightly browned approx 7 minutes and set aside..add a little more oil to the pan and sautee eggplant until tender..approx 10 minutes and set aside
In a food processor combine lentils, eggplant, scallions, garlic and tempeh and pulse just to combine..Transfer mixture to a large mixing bowl and fold in remaining ingredients one at a time..Form into 6 “meatballs” and heat a nonstick pan coated with olive oil on “low” heat and allow to cook on all sides turning frequently approx 7-10 minutes until golden brown…remove and serve immediately ..Enjoy!

tips..do not over mix in food processor..leave some texture..keep heat low to allow to cook through without burning..get the Pistachio Pesto recipe at..www.callicoonkitchen.com

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