Aubergine vegballs with tomato sauce recipe

• Serves 4
• 15 mins to prepare and 45 mins to cook
• 632 calories/serving

Ingredients

• 3 tbsp olive oil
• Two large aubergines, finely chopped
• One onion, finely chopped.
• Two garlic cloves, crushed
• 2 x 400g tins of chopped tomatoes
• 2 tsp dried oregano
• 150g porridge oats
• handful basil, finely chopped, plus extra to serve
• 1 tsp salt
• 400g wholewheat spaghetti

Method

1. To make the veg balls, heat 1 tbsp of the oil in a large saucepan over medium heat.
2. Add the aubergine and half the onion and cook for 8-10 mins, occasionally stirring, until softened.
3. Tip the mixture into a food processor and leave to cool slightly.
4. For the sauce, return the saucepan to the heat and add another 1 tbsp of oil.
5. Add the remaining onion and cook for 10 mins until softened.
6. Add the garlic and cook for 1 min. Pour in the tomatoes and 200ml water, reduce the heat to low, and season to taste. Cook for 15 mins, stirring occasionally.
7. Once the aubergine has cooled slightly, add the oregano, oats, basil, and salt to the food processor.
8. Pulse the mixture a few times until it comes together.
9. With wet hands to stop it from sticking (the blend will be very soft), roll the mixture into 16 balls.
10. Place the remaining oil in a large non-stick frying pan over medium heat.
11. Add the veg balls and cook for 5-8 mins or until lightly browned.
12. Meanwhile, bring a large saucepan of salted water to a boil and cook the spaghetti to the pack instructions.
13. Drain and add to the tomato sauce, tossing to coat.
14. Add the veg balls, then divide between bowls and top with a few extra basil leaves.

Tip: Try using the aubergine veg balls in a wrap with houmous and slaw for a colorful veggie lunch.