1. Preheat oven to 400 degrees. Chop ends off eggplant and cut in half long ways. Brush with olive oil and salt and place in oven 20 minutes. Flip and roast for another 20 minutes.
2. Let eggplant cool then slice into 1/4 inch cubes. Combine remaining ingrediants and form into balls.
3. Place meatballs onto an oiled sheet pan. Lightly brush each meatball with oil.
4. Place meatballs in the 400 degree oven for 12 minutes. Flip the meatballs and bake for another 12 minutes.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 97 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 82.2mg||25 %|
|Sodium 783.4mg||27 %|
|Potassium 272.8mg||7 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 51.6g|
|Protein 17.7g||25 %|
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Calories per serving: 394
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