Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 2 large eggplant, finely chopped
- 2 large onion, peeled and diced, divided
- 3 cloves garlic, peeled and minced
- 2teaspoons oregano, dried
- 150grams oats
- 2teaspoons tamari
- 1/2teaspoons chilli flakes (to taste)
- 800grams chopped tomatoes with basil, canned
- 400grams wholewheat fusilli
Description
You'll never believe these delicious eggplant balls are meat free.
Method
Step 1 of 4
Heat a tablespoon of oil in a large pan on medium heat and cook the eggplant and half of the onion for 10-12 minutes to soften. Add the tamari, chilli flakes, a teaspoon of oregano and the oats and blitz in a food processor until smooth. Set aside.
Step 2 of 4
Heat a drizzle of oil in a separate pan and add the rest of the onion and cook for 8-10 minutes, add the garlic and a teaspoon of oregano and cook for 1 minute. Pour over the chopped tomatoes and half a can of water and simmer for 15 minutes on a low heat, until reduced.
Step 3 of 4
With wet hands, scoop the eggplant mix into 16 balls, rolling between your palms to shape. Add a tablespoon of oil to a large pan on medium high heat and cook the balls for 6-8 minutes until browned on all sides.
Step 4 of 4
Cook the fusilli according to pack instructions, drain and add to the pan with the tomato sauce, still on a low heat. Stir in the meat balls and divide between 4 bowls to serve.
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