I made these for dinner last night and the kids didn't realise they were eating aubergine... lol... Brilliant idea to trick them into having more vegetables!
2 medium aubergines, peeled and cut into cubes
1/2 cup onion, diced
4 cloves of garlic, minced
1 cup of roughly chopped basil leaves
1 cup panko
1/2 cup light Parmesan, grated
1/4 crushed red pepper
Salt to taste
Tomato Sauce to cook
Sprayable olive oil
Method of preparation
Preheat the oven to 190ºC.
In a large deep pan, place the onion.
Sauté for about five minutes over medium heat until tender and translucent.
Add the garlic and saute for another three minutes.
Add the aubergine.
Cook for 20 minutes or until tender.
Remove from heat and let cool.
When cool, place on a food processor with basil.
Process until smooth and homogeneous.
Add the pank, the grated cheese and the egg.
Season with salt and pepper and mix well.
Model the meatballs with your hand.
Distribute them in a baking sheet, lined with butter paper.
Spray olive oil in spray.
Bake for 30 minutes, turning them after 15.
Serve with tomato sauce and sprinkled with grated cheese.
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