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Aubergine ‘meatballs’ with tomato sauce and courgette

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A plate of aubergine meatballs and tomato sauce with courgettes
A healthy vegan version of this Italian classic, with courgettes for extra flavour.
Serves
4
Prep
Ready in 45 mins
Each 464g serving contains (excludes serving suggestion)
KCal
260
Carbs
30.2g
Fibre
11.1g
Protein
10.3g
Fat
8.5g
Saturates
1.5g
Sugars
15.3g
Salt
0.0g
Fruit/Veg Portion
4
Ingredients

Ingredients

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
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Method

Method

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