Eggplant "Meatballs" with Romesco Sauce

Eggplant "Meatballs"

• olive oil to rub eggplant
• 1 eggplant (large, approx. 9 oz)
• 1 oz dried porcini mushrooms
• 8 oz water
• 3 oz Parmesan cheese cut into pieces
• 4 oz yellow onions cut into pieces
• 2 garlic cloves
• 5 sprigs parsley leaves and tender stems
• 10 fresh basil leaves
• 6 oz bread crumbs
• 1 large egg
• ¼ tsp salt
• 3 oz pine nuts

Hazelnut Romesco

• 5 oz hazelnuts
• ½ oz Parmesan cheese cut into pieces, plus extra, shaved, to garnish
• 5 oz roasted red peppers canned or bottled, drained, cut into pieces
• 4 ½ oz tomatoes cut into pieces
• 2 oz olive oil
• 2 garlic cloves
• 10 sprigs parsley leaves and tender stems
• 6 oz water
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• ½ tsp ground cayenne pepper to taste
• ¼ tsp salt
• ⅛ tsp ground black pepper to taste
• 1 - 2 zucchini (approx. 7 oz)
  ou 6 oz vegetable spirals (zucchini)
• 5 - 6 carrots (approx. 12 oz)
  ou 10 oz vegetable spirals (carrots)