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Export 23 ingredients for grocery delivery
Step 1
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Peel and cube the eggplant. Place it on the baking sheet and drizzle with olive oil, salt & pepper. Place in the oven and bake for 30 minutes, flipping halfway. Remove from the oven and allow to cool for a few minutes.
Step 2
Add the eggplant, lentils, brown rice, garlic, shallot, red curry paste and cilantro to a food processor. Pulse until combined and looks slightly like ground meat. Transfer to a mixing bowl and add the bread crumbs. Stir to combine. Taste and add salt if needed. Place in the fridge for 20 minutes.
Step 3
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Use a cookie scoop to make 15-20 meatballs and place them on the baking sheet. Spray with olive oil and bake for 20-25 minutes, or until browned. Remove from the oven.
Step 4
Meanwhile, heat the sesame oil in a pan over medium heat. Add the garlic, shallot, bell peppers and ginger powder. Cook for 8 minutes, stirring frequently. Add the curry paste & peanut butter and stir to combine. Pour in the coconut milk and soy sauce.
Step 5
Add the meatballs to the sauce and simmer for 5 minutes, or until the sauce has thickened. Add the lime juice & cilantro and stir to combine. Serve the meatballs over rice with more cilantro and lime wedges.
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