Aubergine meatballs
Gluten free / dairy free / vegetarian
Cooking time 40 minutes
Serves 2
Ingredients
Meatballs
- 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
Sauce
- 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
Method
- Pre heat the oven to 180º
- 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.
- Add in the aubergine, olives, sundried tomatoes and Worchester sauce and fry for a further 5 minutes.
- To a blender add the oats, almonds and spinach and roughly blitz.
- Add the aubergine mix to the blender also adding in the basil and lemon juice. Blitz together to form a coarse dough.
- Roll the dough into balls and place on a lined baking tray into the oven for 15-20mins.
- Meanwhile make the sauce by heating the olive oil in a frying pan and allowing all the ingredients to simmer.
- Once the meatballs are cooked serve on top of the rice, pouring over the sauce and drizzling over the yogurt and seeds.
