Beautifully flavoured vegan aubergine meatless balls with hints of lemon and pepper. So yum and so simple to make from scratch with real food ingredients.
A large or 2 medium onions thinly sliced
tsp of crushed cloves of garlic
2 red chillies finely chopped
2 tbsp black olives, finely chopped
3 tbsp olive oil
Juice and zest of 1 lemon
2 slices of bread (gluten free or wheat)
½ tsp black pepper and 1/2 tsp of sea salt
½ tsp coriander powder
Handful fresh basil
1. Cut the stems off the ends of the aubergines and halve lengthways. Dice the flesh into small pieces and pop into a medium non-stick saucepan or frying pan.
2. Add onion, garlic, chillies, and olives to the pan with 1 tbsp olive oil and cook on medium for 10 min to soften.
3. Grate over the lemon zest, squeeze in the lemon juice and, once the aubergines are soft, tip everything into a mixing bowl. Grate the bread over the top, finely chop the basil and mix in well.
4. Shape the mixture into tablespoon-sized balls with your hands. Put the remaining 2 tablespoons of oil in a frying pan and carefully fry the aubergine balls in batches until browned all over. Remove with a slotted spoon and serve with extra lemon juice and torn basil to taste.
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