Aubergine meatballs

Gluten free / dairy free / vegetarian

Cooking time 40 minutes

Serves 2



  • 1 Tbsp extra virgin olive oil
  • ½ onion chopped
  • 1 garlic clove crushed
  • ¼ tsp chilli flakes
  • ¼ tsp rosemary
  • 1 aubergine diced
  • ¼ cup pitted green olives
  • 3 sundried tomatoes
  • 1 Tbsp Worchester sauce
  • ½ cup oats
  • 10g ground almonds
  • 2 cups spinach leaves
  • 2 Tbsp fresh basil
  • Juice of ½ lemon


  • 1 Tbsp extra virgin olive oil
  • 200g chopped tinned tomatoes
  • 2 Tbsp chopped fresh basil
  • 3 sundried tomatoes, chopped
  • 1 garlic glove crushed
  • 1 Tbsp tomato puree

To serve - Optional

    • 300g cooked brown rice
    • 2 Tbsp thick live yogurt
    • Scattering of pumpkin and sesame seeds


  1. Pre heat the oven to 180º
  2. Heat the olive oil in a large frying pan. Add the onion, garlic, chilli flakes and rosemary and fry for 2-3 minutes until soft.
  3. Add in the aubergine, olives, sundried tomatoes and Worchester sauce and fry for a further 5 minutes.
  4. To a blender add the oats, almonds and spinach and roughly blitz.
  5. Add the aubergine mix to the blender also adding in the basil and lemon juice. Blitz together to form a coarse dough.
  6. Roll the dough into balls and place on a lined baking tray into the oven for 15-20mins.
  7. Meanwhile make the sauce by heating the olive oil in a frying pan and allowing all the ingredients to simmer.
  8. Once the meatballs are cooked serve on top of the rice, pouring over the sauce and drizzling over the yogurt and seeds.