Eggplant Meatballs

These vegetarian meatballs really hit the spot. Cooked in a homemade Balsamic Tomato Sauce, this recipe is absolutely delicious, Serve with pasta to complete your Italian themed vegetarian dinner!

Cook 1/3 cup quinoa in accordance with the instruction on the packet.

To make the breadcrumbs place 3 slices of bread into a blender and blitz (this is a great way to use up old bread) Place the breadcrumbs onto a baking tray and into the oven at 150 degrees and bake till they are completely dry golden brown but not burnt. Remove and seaside.

 Slice eggplant into rounds. Lay flat on a baking tray. Place under the grill for 5 minutes on once the eggplant has turned a light brown colour, turn the eggplant and repeat on the other side.

Remove the eggplant from the tray and place into a bowl, cover the bowl with a plate. Leave the eggplant to cool down for 10 minutes in the covered bowl this will make the removal of the skins easier.

Pell off the skins. In a bowl add the skinless eggplant, crushed garlic, smoked paprika, mixed herbs, mash together with a fork. Season with salt and freshly cracked black pepper.

Add the parmesan, breadcrumbs, cooked quinoa, and egg to the eggplant mixture & mix well. Using your hands divide the mixture evenly into 6 balls.

Place the meatballs onto a lined or nonstick baking tray & cook for 25 minutes at 180 degrees.

TOMATO BALSAMIC SAUCE

Dice the onion, capsicum & slice the garlic. Heat a large frying pan or pot with 1 tablespoon olive oil. Add the onion garlic and diced capsicum. Sauté till soft ensuing no browning occurs.

Pour in the tinned plum tomatoes, balsamic vinegar, ½ tablespoon sugar allow simmer on a low heat for 15 minutes.

Add a handful of freshly chopped basil & a knob of butter. Blitz with a hand blender. Season with salt and pepper to taste.

Garnish with freshly chopped basil & cheese.

Serving suggestion. Serve this delicious dish with pasta, mashed potatoes rice, pita breads or even your favorite salad.