Tagliatelle with Eggplant Balls

Tagliatelle Eggplant served on a plate

Tagliatelle with Eggplant Balls

These eggplant balls are light, full of flavor and absolutely addictive. 

Featured in our Italian Inspired Cookbook.

Category Main Course
Makes2 servings


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


  • Preheat the oven to 350°F.
  • 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.
  • Mash the garlic with the eggplant flesh.
  • Combine the breadcrumbs with the mint, oregano, egg replacer and nutmeg and add to the eggplant flesh. Salt and pepper to taste.
  • Mold the mixture into 10 even sized balls.
  • Heat 1 tbsp of olive oil in a frying pan. Fry the balls until turning to brown on all sides.  
  • Once cooked, remove the eggplant balls from the pan and add tomato sauce to heat.
  • Cook tagliatelle pasta as per box instructions. 
  • 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.

Nutrition Per Serving

Serving size: ½ of recipe
Calories: 680
Protein: 5.6 g
Phenylalanine: 231 mg
Leucine: 330 mg
Tyrosine: 135 mg

Nutrition Per Recipe

Makes: 2 servings
Calories: 1360
Protein: 11.1 g
Phenylalanine: 462 mg
Leucine: 660 mg
Tyrosine: 270 mg

Loprofin Tagliatelle is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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