3/4teaspoondiamond kosher salt (if using any other salt, use half the amount)
1garlic clove, crushed
2tablepoons freshly grated parmesan
zest of1/2lemon
Roasted Eggplant
1/2poundJapanese eggplant,, sliced in half lengthwise
1tablespoonsextra virgin olive oil
3/4teaspoondiamond kosher salt (if using any other salt, use half the amount)
Pasta & Pesto
4-6ounceswhole wheat spaghetti or linguine of your choice,, cooked al dente (according to package directions)
1/2cuparugula pesto, , see recipe below
1/4cupfreshly grated parmesan, , for topping
Instructions
Preheat oven to broiler setting. Prepare a baking sheet by lining it with foil and spraying with oil.Note: If doubling this for leftovers or for four, you will need to use two baking sheets. If doing this, I recommend roasting at 425 degrees rather than broiler (because you really need to have the pan on the top rack if broiling).
Place the eggplant cut side up on one side of the baking sheet. Season generously with salt and let sit until some excess water has been drawn out, about 10-15 minutes (during this time, assemble the meatballs). Then pat dry with a paper towel to remove excess water. Brush on olive oil (or use your hands) on both side of the eggplant, but focus most on the inside (that is facing up). Season lightly with salt.
Place all ingredients for meatballs in a large bowl. Using your hands, combine thoroughly and then shape into 16 balls and place on other half of the baking sheet (each with about a 2'' diameter). Feel free to do whatever size you like- just keep in mind that if they are bigger, they will take longer to cook.
Place meatballs and eggplant in oven on top rack and broiler until eggplant is browned and meatballs are fully cooked through (internal temp at 145 and inside just slightly pink), about 7-9 minutes.Depending on the size, the eggplant sometimes takes slightly longer (about 5 more minutes). If this is the case, remove the meatballs and continue to broil.
During this time, make the pasta according to directions on the box. Keep al dente and reserve 1/2 cup pasta water.
Toss cooked pasta with pesto. Add in pasta water, a tablespoon at a time, if the pesto is too thick and isn't coating the pasta well.
Top with cooked meatballs and eggplant. Grate fresh parmesan over the plate right before serving.