Tuesday, 12 July 2016

Aubergine Meatballs

I have Booths supermarket to thank for this recipe, it was one of their Meatfree Monday tweets, with the original recipe courtesy of SuperGolden Bakes.   The recipe worked so well, my head was buzzing with the possibilities, as it would make fantastic burgers, sausages and cutlets.

2 aubergines chopped
1 onion chopped
3 garlic cloves crushed
8 green olives chopped
120 g ground oats
1 tbsp lemon juice
½ tbsp balsamic vinegar
½ tsp of chilli powder
Zest of one lemon
2 tbsp basil chopped
3 tbsp olive oil
Salt and pepper

Makes 14-16

Saute the onion, aubergine and garlic in 2 tbsp oil for 15 mins until soft, add the lemon juice and cook for another 5 mins.

Put the aubergine mixture into a food processor, with the olives, oats, balsamic vinegar, chilli powder, lemon zest, basil and plenty salt and pepper.   Blitz until the mixture resembles a meatlike texture and comes together to form a ball.   If the mixture is too wet, add more oats, until you are happy with the consistency.

Shape into equal sized meatballs and flatten slightly with your hand, put on a baking tray and refrigerator until needed.

Heat the remaining oil in a pan, add the meatballs and cook on both sides, turning regularly to avoid burning and ensure even cooking, until browned on both sides.   The original recipe warns to be careful, as the meatballs can break up in the pan, but I found the mixture held together, just a real meatball and retained their shape.

I served the meatballs over penne pasta, with homemade tomato sauce and a lettuce and pea salad.   The texture is great, not heavy at all and the taste is fantastic and I found it difficult to believe that the main ingredient was aubergine, as they did have a meatlike texture.   I highly recommend this recipe.

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