Vegetarian meatballs

Prep: 15 mins

Cook: 50 mins

A tasty recipe for Meatless Monday.

2 aubergines

1 red onion, finely chopped

40g sultanas, soaked and drained

3 slices of bread, toasted and cut into small pieces

1 egg

1 tbsp parsley

1/2 tsp turmeric

1/2 tsp paprika

Fine breadcrumbs

1 tsp salt

1/2 tsp pepper

Heat the oven to 200°C. Cut the aubergines lengthwise, season with salt and roast in for 30 minutes. Turn off the oven and let the aubergines cool down inside the oven. When cooled down, peel the aubergines, chop finely or blend in a food processor and set aside.

Cook the onion in a small pan with a little bit of olive oil, until translucent.

In a large mixing bowl, combine the mashed aubergines, bread, cooked onion, egg, sultanas, turmeric, paprika, parsley, salt and pepper. Using your hands, combine well. Form small balls, about the size of a golf ball, then refrigerate for about one hour.

Heat vegetable oil in a shallow pan. Coat the balls with breadcrumbs and fry them for about 8 minutes. Serve with a side of couscous.

Serves
4

Preparation Time
15 minutes

Cooking Time
50 minutes

Main ingredients
Eggs, Vegetables, Bread, Spice

Recipe Type
Dinner, Budget, Easy Recipes, Family Dinners, Healthy, Kids Food, Vegetarian

Special Info
Vegetarian, Dairy free

Level of Difficulty
Easy

To make these aubergine balls healthier, bake them at 200°C for 30 minutes instead of frying them.