A veganuary recipe, tried and tested by Wise Boys team Sheffield united.
What difference does it make?
Sometimes we lack inspiration to cook new things, and here is an occasion of scoring double points completing a meat-free meal. Smart.
What do you need?
- 2 aubergines
- 2 red or white onions
- 2 cloves garlic
- 2 red chillis (optional) 2 tbsp black olives (finely chopped)
- 3 tbsp oil
- Juice and zest of 2 lemons
- 2 slices bread – either fresh or slightly stale
- Handful fresh basil
Step by step
Cut the stems off the ends of the aubergines and halve lengthways. Dice the flesh into small pieces and pop into a medium non-stick saucepan or frying pan.
Peel and finely slice the onion and garlic, chop the chilli as finely as you can, and add these plus the olives to the aubergine in the pan, along with 1 tablespoon of the oil. Cook on a medium heat for about 10 minutes to brown and soften.
Grate over the lemon zest, squeeze in the lemon juice and, once the aubergines are soft, tip everything into a mixing bowl. Grate the bread over the top, finely chop the basil and mix in well. (If it does not mix, try blending and adding more breadcrumbs.)
Shape the mixture into tablespoon-sized balls with your hands. Put the remaining 2 tablespoons of oil in a frying pan and carefully fry the aubergine balls in batches until browned all over.
Remove with a slotted spoon and serve with extra lemon juice and torn basil to taste.