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Ace-Vegan-Health

Vegetarian recipe: aubergine no-meat meatballs

By Lucy Trevallion

Try these fuss-free vegan meatballs for an easy midweek supper

Try these fuss-free vegan meatballs for an easy midweek supper

Ingredients (SERVES 4)

• A few splashes of olive oil

• 2 aubergines, cut into small dice

• 1 small 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 tbsp chopped rosemary leaves

• 1 tbsp balsamic vinegar

• 1 mug of vegan breadcrumbs

1 Place a large frying pan over medium heat. Sizzle the aubergine, onion and garlic in a bit of oil until soft and starting to colour. 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.

abelandcole.co.uk

Article by

Lucy Trevallion

Article by

Lucy Trevallion

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