Aubergine Faux-Meat balls
Aubergine faux-meat balls in rich tomato sauce
When you’re fraught for time this is not a dish to make, having said that, it actually doesn’t take long (20 minutes prep, a bit extra for cooking). During the week, as a single parent, time management is key! I generally cook in GINORMOUS quantities (there’s usually extra kids for tea anyway!), wang it on the table, close my eyes and hope for the best... Some of my experimental dishes are not such a winner with my "Errr... will you be making this again mum?” Teary-eyed-from-retching kids.. OK so they’re never THAT bad, but my point is - this experiment was a total WINNER! However for me, it’s a weekend dish (unless you make a batch and freeze it) as it’s a bit more involved than my usual quick 'n' easy dishes. Without further ado - here’s the recipe!
2 aubergines - cut and roasted in oil and salt till golden colour 1 400g tin sweet corn, drained 2 cups COOKED brown rice 4 cloves garlic - crushed 2 heaped tbsp white miso paste (find this in most supermarkets/amazon) 2 white onions - chopped and lightly fried 2 heaped tbsp harissa paste (depending on your taste!) 2 droppers full Smoked Seaweed oil (link here) 2 cups flour (I used gluten-free whole meal) Oil for frying METHOD - Mix together the miso paste, rice, garlic, onions, harissa paste and add HALF the sweetcorn. - Blitz the roasted aubergine into a rough paste in a food processor - Next, In a food processor - blitz half the sweet corn mixture. - In a large bowl combine ALL the ingredients well - Leave the mixture for 45 mins-1 hr in the fridge - it makes it easier to make it into balls
- Heat a bit of oil in a pan
- Make your mixture into small balls - about a golf ball size
- Fry your balls, turning frequently to ensure all of the ball is getting golden in colour
- Next make the sauce (see below)
1 tin chopped tomates
10 sundried tomatoes
1 cup water
4 tbsp vegan veg stock (I use bouillon)
2 tbsp dark soy sauce
Handful fresh basil, chopped
1 tbsp maple syrup
- In a pan, over a medium/low heat, add all the ingredients together, stir frequently
- Heat for 15 minutes
- Remove from heat, blitz with a zuzzer (hand held blender is much less fun a word!)
SERVE your balls with the tomato sauce, fresh basil & on pasta
...And did you know?
Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin - which gives it its purple colour. A potent antioxidant and free radical scavenger, nasunin has been found to protect the lipids (fats) in brain cell membranes.
And that’s totally awesome man.
Peace and faux-meat balls,
I'd love to know how you get on making these - tweet me on @feedmebeautiful or find me on insta @feedmebeautiful and FB on the same name weirdly... ;)
A little video summary of the dish :)