Recipe for Tamari-Ginger Meatball & Eggplant Casserole

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. 1 lb ground chicken
2. – 1/4 cup breadcrumbs
3. – 1 egg
4. – 2 minced garlic cloves
5. – 2 tablespoons tamari (or soy sauce)
6. – 1 tablespoon grated fresh ginger
7. – 1 tsp sesame oil
8. – 1 cubed large eggplant
9. – 1 chopped red onion
10. – 1 sliced bell pepper
11. 1/4 cup nuts/cashews
12. – 1 tbsp rice vinegar
13. – 1 tsp honey
14. – 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.