Herby no-meatballs

This twist on a family-favourite is a little more elegant than processed vegan meatballs found in supermarkets. Aubergine delivers on the meaty texture, while red onion and herbs balance the flavours. Serve with tomato and chilli pasta sauce and egg-free spaghetti, or loaded into a warmed baguette. EASY TIP The no-meatball mixture can be made a day in advance.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat 1 tablespoon of the oil in a large frying pan and add the aubergine, red onion and oregano. Cook over a medium-high heat for 10–12 minutes, stirring occasionally, until the aubergine has gently browned.

Step 2

2 Add the bread to a food processor and blitz until you have fine breadcrumbs. Spoon into a bowl and set aside.

Step 3

3 Add the cooked aubergine and red onion to the food processor and blitz until semi-smooth. Do not be tempted to add any water to the mix. Gradually add the breadcrumbs into the mix in three stages, blitzing after each stage, until it forms a firm mixture. Stir in the flat-leaf parsley and season generously with sea salt and black pepper. Allow the mixture to cool for a few minutes until you can comfortably handle it.

Step 4

4 Heat the remaining 2 tablespoons oil in the frying pan over a medium- high heat. Roll half tablespoon-sized amounts of the mixture into even balls and carefully place in the oil. Cook for 3–4 minutes, then carefully turn the balls and cook for a further 3 minutes until golden on both sides.