Aubergine Not-Meatballs

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Aubergine, breadcrumbs and herbs form these meat-free balls. Lemon and optional black olives season the mixture before it is shaped and fried.

Serves 2

Ingredients

  • 1 aubergine
  • 1 onion, red or white
  • 1 large garlic clove
  • 1 red chilli or a pinch of dried chilli
  • 1 tbsp finely chopped black olives, optional
  • 3 tbsp oil
  • Zest and juice of ½ lemon, or 1 tbsp bottled lemon juice
  • 1 slice of bread, fresh or stale
  • A handful of parsley, mint, coriander or basil

Method

  1. Remove the aubergine stalk and dice the flesh. Finely slice the onion and garlic, and chop the chilli.
  2. Put the vegetables in a non-stick pan with the optional olives and 1 tablespoon of oil. Cook over a medium heat for around 10 minutes, stirring, until the aubergine softens and begins to colour.
  3. Mix in the lemon zest and juice. Transfer to a bowl and let the mixture cool enough to handle.
  4. Turn the bread into crumbs. Chop the herbs, then combine both with the aubergine mixture. Shape into small balls using about a tablespoon of mixture for each.
  5. Heat the remaining oil in a frying pan. Brown the balls in batches, handling them gently as you turn them. Serve with pasta and a tomato sauce, or with extra lemon and herbs.