MEET the VEG!

MUSHROOM MEATBALLS WITH ZOODLES AND HOMEMADE TOMATO SAUCE

SERVES 8

KEEP ON TRACK per serving

FAT 8G CARBS 23G PROTEIN 9G

FOR THE MEATBALLS

2 large eggplants, halved lengthways
2 tbsp olive oil
salt and pepper, to taste
25g dried porcini mushrooms
100ml boiling hot water
1 onion, finely chopped
250g portobellini mushrooms, finely diced
2 garlic cloves, minced
1 egg, lightly beaten
¼ cup Parmesan, grated
5 tbsp coconut flour

TOMATO SAUCE

1 garlic clove, minced
1 onion, finely diced
2 carrots, grated
1 celery stalk
2 800g tins whole tomatoes

400g ready-made zoodles, to serve
grated Parmesan, to serve
fresh basil, to serve

Preheat oven to 200˚C and place eggplants, cut side up, on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes or until soft. Remove from the oven and use a large spoon to scoop out the flesh into a large mixing bowl. Set