Aubergine & Mushroom "Meat" Balls (Vegan)
Ingredients
For the meatballs -
One aubergine, chopped into chunks
One red onion, peeled and finely chopped
2 cloves garlic, minced
80g mushrooms, finely chopped
Leaves from two sprigs fresh thyme
Large handful basil, finely chopped
1 tbsp tomato puree
1 tbsp Nutritional Yeast
1 tsp coconut sugar
1/2 tsp chilli flakes
Juice half lemon
9-12 tbsp ground almonds (can also use breadcrumbs or even flour)
Salt and pepper, to taste
To serve -
200g Rizopia spaghetti
Method
1) Preheat your oven to 200C. Lay the aubergine on a lined baking tray, then drizzle with oil and season. Bake for 15-20 minutes, or until soft.
2) In the meantime, heat some oil in a pan. Add in the onion and fry for a few minutes, then add in the garlic and mushrooms. Continue to cook, stirring often, until the onion and mushrooms have softened (around 10 minutes). Remove from the heat and set aside.
3) Once the aubergine has cooked, toss into a high-speed blender or food processor with the onion and mushroom mixture. Blitz until smooth and sticking together. Add in the herbs, spices, coconut sugar, lemon, tomato puree and Nutritional Yeast, then blend once more. Season to taste.
4) Tip the mixture into a mixing bowl, then stir through the ground almonds, adding one tablespoon at a time, until the mixture is able to be handled. Once no longer sticky, roll into meatballs (we formed 12 meatballs).
5) To cook, heat some oil in a pan, then fry the meatballs, turning often, until browned and golden on all sides. Serve warm alongside Rizopia spaghetti, topped with our red pepper and tomato sauce.
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