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Carrot Pasta with Eggplant Meatballs & Tomato Sauce

This vibrant Carrot Pasta with Eggplant Meatballs is a low-sodium, diabetes-friendly, and vegetarian dish packed with fibre, flavour, and a simple homemade tomato sauce—perfect for a light but satisfying meal.
Servings: 2
Calories: 250.6kcal
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

For the Eggplant Meatballs:

  • 1 small eggplant about 1 ½ cups diced
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • ½ tsp Italian seasoning
  • 1 tbsp Parmesan grated
  • ¼ cup rolled oats
  • 1 egg lightly beaten
  • ¼ tsp pepper

For the Carrot Pasta:

  • 1 tsp olive oil
  • 3 large carrots peeled into ribbons with a veggie peeler or spiralized
  • 1 pinch pepper

For the Tomato Sauce:

  • 1 tsp olive oil
  • 1 clove garlic minced
  • 1 cup tomatoes canned, crushed, no-salt-added
  • ¼ tsp oregano dried
  • ¼ tsp basil dried
  • 1 pinch pepper

Equipment

  • skillet for sautéing eggplant and carrot pasta
  • Small saucepan for tomato sauce
  • Baking sheet
  • Vegetable peeler or spiralizer
  • Mixing bowl

Instructions

Make the Eggplant Meatballs:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Dice eggplant into small cubes (keep the skin on for extra fiber and nutrients).
    1 small eggplant
  • Heat 1 tbsp olive oil in a skillet over medium heat. Add the eggplant and garlic. Sauté for 8–10 minutes until soft and golden.
    1 tbsp olive oil, 1 clove garlic
  • Transfer to a bowl and mash with a fork until mostly smooth with a few chunks.
  • Add oats, Parmesan, Italian seasoning, beaten egg, and black pepper. Mix well to combine.
    ½ tsp Italian seasoning, 1 tbsp Parmesan, ¼ cup rolled oats, 1 egg, ¼ tsp pepper
  • Form into small meatballs (about 1 tablespoon each). You should get 8–10.
  • Place on prepared baking sheet and bake for 18–20 minutes, flipping halfway through, until firm and lightly golden.

Make the Sauce:

  • In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
    1 tsp olive oil, 1 clove garlic
  • Stir in the no-salt-added crushed tomatoes, oregano, basil, pepper, and optional red pepper flakes.
    1 cup tomatoes, ¼ tsp oregano, ¼ tsp basil, 1 pinch pepper
  • Simmer on low for 10–15 minutes, stirring occasionally. Taste and adjust seasoning with more herbs or pepper if needed.

Prepare the Carrot Pasta:

  • While sauce simmers, heat 1 tsp olive oil in a skillet.
    1 tsp olive oil
  • Add carrot ribbons and sauté for 2–3 minutes until just tender. Do not overcook—keep them slightly crisp.
    3 large carrots

Assemble & Serve:

  • Divide carrot pasta between 2 bowls.
  • Top with tomato sauce and 4–5 eggplant meatballs per bowl.
  • Garnish with fresh basil.

Cooking Tips

  • Texture tip: Keep the eggplant skin on unless very tough—it adds texture and fibre.
  • Cheese swap: Use nutritional yeast or skip Parmesan entirely to lower sodium further.
  • Make-ahead friendly: Eggplant meatballs can be pre-baked and stored for 2–3 days.
  • Carrot noodle hack: Blanch in boiling water for 30 seconds if not using a skillet.

Nutrition

Nutrition Facts
Carrot Pasta with Eggplant Meatballs & Tomato Sauce
Serving Size
 
1 serving
Amount per Serving
Calories
250.6
% Daily Value*
Fat
 
14.9
g
23
%
Saturated Fat
 
2.8
g
18
%
Trans Fat
 
0.01
g
Cholesterol
 
83.5
mg
28
%
Sodium
 
141
mg
6
%
Potassium
 
705.8
mg
20
%
Carbohydrates
 
24.1
g
8
%
Fiber
 
6.8
g
28
%
Sugar
 
8.7
g
10
%
Protein
 
7.4
g
15
%
Vitamin C
 
17.9
mg
22
%
Vitamin D
 
0.5
µg
3
%
Calcium
 
109.5
mg
11
%
Iron
 
1.9
mg
11
%
Magnesium
 
48.9
mg
12
%
Zinc
 
1.2
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.