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: 5.6g
Phenylalanine: 231mg
Leucine: 330mg
Tyrosine: 135mg
Nutrition Per Recipe
Makes: 2servings
Calories: 1360
Protein: 11.1g
Phenylalanine: 462mg
Leucine: 660mg
Tyrosine: 270mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).