SPAGHETTI & EGGPLANT ‘MEATBALLS’
SERVES 6
INGREDIENTS
1 medium eggplant (300g), peeled, chopped coarsely
2 Tbsp olive oil
400g tinned chickpeas, rinsed, drained
1 small red onion, chopped finely
2 cloves garlic, crushed
1 Tbsp finely chopped rosemary leaves
1¹⁄³ cups finely grated parmesan
1½ cups (150g) fine breadcrumbs Vegetable oil, for shallow-frying
375g spaghetti
700g passata (tomato pasta sauce) 2 Tbsp small basil leaves
1 Preheat the oven to 200°C. Line an oven tray with baking paper.
2 Spread the chopped eggplant over the lined tray in a single layer and drizzle with the olive oil. Roast in the oven for 25 minutes or until golden and tender. 3 Place the roasted eggplant, chickpeas, onion, garlic, rosemary and 1 cup of the parmesan in a food processor and whizz until combined; season. Add 1 cup of breadcrumbs; pulse to combine.
4 Roll level tablespoons of mixture into 24 balls. Roll in remaining breadcrumbs to coat.
5 Heat vegetable oil in a large frying pan and shallow-fry the balls, in batches, for about 2 minutes or until golden and heated through. Drain on paper towels.
6 Meanwhile, cook spaghetti in a large saucepan of boiling, salted water for about 8 minutes or until tender; drain. Return to the pan to keep warm.
7 Pour pasta sauce into a large frying pan and bring to the boil. Add balls and simmer, uncovered, until heated through. Season.
8 Serve spaghetti topped with eggplant balls and sauce and sprinkled with remaining parmesan and basil.