Aubergine ‘meatballs’ with tomato sauce and courgette

A plate of aubergine meatballs and tomato sauce with courgettes

A healthy vegan version of this Italian classic, with courgettes for extra flavour.

Serves

Prep

Ready in 45 mins

Nutrition information

Each 464g serving contains (excludes serving suggestion)

KCal: 260
Carbs: 30.2g
Fibre: 11.1g
Protein: 10.3g
Fat: 8.5g
(Low)
Saturates: 1.5g
(Low)
Sugars: 15.3g
(Low)
Salt: 0.0g
(Low)
Fruit/Veg Portion: 4

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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

Step 1

Boil the potato for 8-10 mins until tender, drain, mash and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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Aubergine ‘meatballs’ with tomato sauce and courgette

Nutrition information

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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