Aubergine no-meat meatballs

These little beauties are actually meat-free but they certainly look the part. And, they taste positively gorgeous. Aubergines fried up in a little oil, mixed with chopped olives, chilli and herbs. This dish is not just for vegetarians and vegans!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• A few splashes of olive oil
• 2 aubergines, cut into a small dice
• 1 smallish onion, finely chopped
• 3 garlic cloves, finely chopped
• sea salt
• Freshly ground pepper
• 1 lemon
• A handful of pitted black olives
• 1 red chilli, finely chopped (or a pinch of chilli powder)
• A large handful of fresh basil or 1 tablespoon chopped rosemary leaves
• 1 tablespoon balsamic vinegar
• 1 mug of breadcrumbs

Method

1. Place a large frying pan over medium heat. Sizzle the aubergine, onion and garlic in a bit of oil till soft and starting to colour. Add more oil, if need. Season well.
2. When it’s almost done, add a squeeze of lemon juice and grate over a good bit of zest.
3. Tip it into a food processor with the olives, chilli, balsamic vinegar and breadcrumbs. Whizz it up till everything comes together. Or just chop and mix everything up on a large cutting board.
4. Taste the mix. Add more herbs or spice if needed. If it’s a bit dry, add a splash of olive oil. If it’s too wet, add more breadcrumbs. Shape into balls. Two aubergines will give you about a dozen rounded tablespoon-sized balls.
5. Sizzle the balls in olive oil till golden all over and serve with a mound of sauced spaghetti, or just nibble them on their own.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.

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