Eggplant & Mushroom “Meatballs”

INSTRUCTIONS

1. Chop the onion, mushrooms, and eggplant into small pieces, drizzle with olive oil, and put in the Instant Vortex for 10 Minutes.
2. After 2 minutes, open and add a drizzle of soy sauce or coconut liquid aminos. After 2 more minutes, add the balsamic vinegar and close until the 10 minutes are up.
3. Pour into a blender or food processor along with the pecans, salt, and pepper.
4. When the texture is that of a purée, empty into a bowl, add the rice flour, and form meatballs. Place in a pan or Pyrex dish.
5. On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 355°F (180°C).
6. Serve with tomato sauce and pasta or quinoa.