Recipe for Tamari-Ginger Meatball & Eggplant Casserole
I was amazed by tamari’s rich flavor when I first tried it. This casserole with ginger and roasted eggplant made a basic dinner special. Now it’s a cozy evening staple!
Ingredients: –
- 1 lb ground chicken
- – 1/4 cup breadcrumbs
- – 1 egg
- – 2 minced garlic cloves
- – 2 tablespoons tamari (or soy sauce)
- – 1 tablespoon grated fresh ginger
- – 1 tsp sesame oil
- – 1 cubed large eggplant
- – 1 chopped red onion
- – 1 sliced bell pepper
- 1/4 cup nuts/cashews
- – 1 tbsp rice vinegar
- – 1 tsp honey
- – 1/2 tsp chili flakes 1/4 cup chopped fresh cilantro
Instructions:
1. Meatball preparation: Mix ground chicken, breadcrumbs, egg, garlic, ginger, tamari, and sesame oil in a bowl. Mix thoroughly and make little meatballs.
Step 2: Brown and completely cook the meatballs in a pan over medium heat. Remove and reserve.
Step 3: Roast eggplant by preheating the oven to 400°F (200°C). Roast diced eggplant on a baking sheet for 20 minutes until soft.
4. Sauté vegetables: – Soften red onion and bell pepper in the same skillet. Stir in chili flakes and rice vinegar
. 5. Prepare the casserole: – Layer roasted eggplant, sautéed veggies, and meatballs in a baking dish. Tamari-honey drizzle.
6. Bake and garnish: – Bake at 375°F (190°C) for 15 minutes. Remove from oven, add peanuts and cilantro, and serve warm.