January 27, 2017

Aubergine (Meat)balls

I wasn't planning on posting twice about food this month, but last night I put together these vegetable balls and I loved them so much I just knew I had to type down the recipe here (so I can share it but also remember it myself, hahah). I took inspiration from various recipes around the web but in the end I kind of made up the ingredients and proportions myself. As usual, I have no pictures to share right now but I'll try to add some later.

These vegetable meatballs are made up of just a few ingredients and, despite the name, do not contain meat. I love the fact that they're easy to make, vegan friendly and taste soo good.

Here's the recipe:

Ingredients
1 aubergine
170g sliced bread (I used Warburtons Seeded Farmhouse Loaf)
A spoonful of oil
A pinch of salt
A pinch of oregano
A handful of walnuts
Start by cutting the aubergine in really small cubes, then put said cubes in a pan with a spoonful of oil and a pinch of salt and let them cook on the hob for a while, stirring them quite often in order not to burn them. Remove the pan from the hob as soon as the cubes have become brownish and soft.

In the meantime, cut the slices of bread in smaller chunks and put them in the food processor. Let them turn into crumbs, then add the walnuts and chop them up too. Add a pinch of oregano and mix everything again.

Add the aubergines to the mix and let the food processor transform the mixture into some sort of creamy dough.

Lay some baking paper on a baking sheet. Scoop up some dough and start forming walnut-sized balls until you've finished all the mixture. Line them up on the baking sheet.

Put the baking sheet in the oven at 200°C and let the balls cook for about 20 minutes.

Since none of the ingredients really needs to be cooked, you can leave them in the oven for longer or take them out earlier and the result should still be great. I left mine for 20 minutes and they ended up being crunchy on the outside and soft and creamy on the inside, just as I wanted them to be. I paired them up with some mashed potatoes, and my boyfriend and I really enjoyed our dinner.

Next time I'll follow this recipe I think I'll try to shape the balls as patties and see if they taste just as good inside a bun. I'd also like to test the same recipe with different vegetables.

Let me know if you try this recipe. Also, feel free to share any of your recipes in the comments, I love to experiment in the kitchen!

Buon appetito,
Marti xx

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