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I’ve been planning to try this recipe from Abel and Cole for months and have now finally got around to it! The recipe looks a bit fiddly at first, but is actually pretty easy as everything gets whizzed in a food processor. I liked these as nibbles by themselves, but as Spaghetti and ‘Meatballs’, I really enjoyed the change from plain old tomato sauce! The original recipe called for breadcrumbs, which I swapped for gluten free Orgran rice crumbs.
Aubergine No-Meat Meatballs
A few splashes of olive oil
2 aubergines, cut into a small dice
1 smallish onion, finely chopped
3 garlic cloves, finely chopped
Freshly ground pepper
A handful of pitted black olives
1 red chilli, finely chopped (or a pinch of chilli powder)
A large handful of fresh basil or 1 tbsp chopped rosemary leaves
1 tbsp balsamic vinegar
1 mug of gluten free breadcrumbs
Fry the aubergine, onion and garlic on medium heat in a bit of oil till soft and starting to colour. Add more oil, if need. Season well. Add a squeeze of lemon juice and grate over a good bit of the zest.