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1
To make Meatballs: Toss eggplant with salt in colander set over bowl.
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2
Let sit at room temperature 1 hour.
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3
Transfer to large kitchen towel, and gently squeeze out excess moisture.
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4
Preheat oven to 400F.
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5
Line large baking sheet with parchment paper, and spray with cooking spray.
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6
Combine eggplant, onion, 1 Tbs.
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7
orange zest, vinegar, and oil on prepared baking sheet.
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8
Roast 25 to 30 minutes, or until mixture is tender but not mushy.
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9
Cool.
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10
Pulse roasted vegetables with rice and veggie bacon in food processor until combined.
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11
Transfer to bowl, and stir in chives and remaining 1 Tbs.
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12
orange zest; season with salt and pepper, if desired.
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13
Line baking sheet with fresh parchment paper.
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14
Roll mixture into 2-Tbs.
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15
balls, and place on prepared baking sheet.
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16
Bake 20 minutes, or until lightly browned, turning Meatballs halfway through.
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17
To make Sauce: Trim orange ends all the way to juicy flesh.
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18
Stand fruit upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom.
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19
Hold fruit over bowl, and cut sections along membranes to release each wedge into bowl.
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20
Squeeze empty membrane over bowl to capture any remaining juice.
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21
Set aside.
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22
Heat oil in medium saucepan over low heat.
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23
Add onion and garlic, and cook 10 minutes, or until onion begins to brown.
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24
Increase heat to medium, and add orange segments and juice, tomatoes, vinegar, and brown sugar; bring to a boil.
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25
Reduce heat to medium-low, and simmer 30 minutes, or until thickened.
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26
Remove from heat.
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27
Puree mixture with immersion blender until smooth.
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28
Stir in soy sauce, and season with salt and pepper, if desired.
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29
Serve with Meatballs.
