Aubergine ‘meatballs’ with tomato sauce and courgette
Nutrition Facts
each servingIngredients
all 14 types- 250g peeled sweet potato, chopped
- 600g aubergine
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- Finely grated rind of 1/2 lemon
- 1/2 red chilli, deseeded and chopped
- 1tsp chopped fresh rosemary
- 3tbsp sesame seeds
- 1 white onion, roughly chopped
- 1tsp olive oil 400g can chopped tomatoes
- 1tbsp balsamic vinegar
- 1tsp sugar
- 4 large courgettes
- 1cal spray sunflower oil
Directions
6 steps in totalBoil the potato for 8-10 mins until tender, drain, mash and set aside.
Cut the aubergine into 1cm cubes. Spray a non-stick frying pan with olive oil and add the aubergine, onion and garlic. Cover and cook over a low/medium heat for 15 mins, stirring occasionally. Remove lid and cook for 5 mins.
Tip into a food processor and pulse for 5 secs to chop finely but not blend; the meatballs are nicer with a little texture. Spoon into a bowl, add the potato, zest, chilli and rosemary and mix well. Divide and roll into 12 balls. Scatter the sesame seeds on a plate and roll each ball in the seeds to coat. Chill for 10 mins to firm up.
Preheat the oven to 180C/gas 4. Put the balls in an ovenproof dish, spray lightly with oil and cook for 20-25 mins until crisp.
Meanwhile make the sauce. Heat a small frying pan and cook the onion in the oil over a low heat until soft. Add the tomatoes, vinegar and sugar, cover and simmer for 10 mins, stirring occasionally.
Meanwhile, cut each courgette lengthways into 5mm slices. Spray on both sides with a little 1cal sunflower oil and cook on a griddle for 4-5 mins each side until charred and softened. Slice into thin strips, divide between the serving plates, top with the sauce and aubergine balls and serve.
