Spaghetti & eggplant ‘meatballs’

A delightful vegetarian twist on a classic family favourite
Spaghetti & eggplant ‘meatballs’



Step 1

Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

Step 2

Place eggplant on tray and drizzle with olive oil. Roast for 25 minutes or until golden and tender.

Step 3

Process eggplant, chickpeas, onion, garlic, rosemary and parmesan until combined. Season. Add 1 cup breadcrumbs, pulsing until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in the remaining breadcrumbs to coat.

Step 4

Heat extra olive oil in a large frying pan. Shallow-fry eggplant balls, in batches, for 2 minutes or until golden and heated through. Drain on a paper towel.

Step 5

Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain. Return to pan to keep warm.

Step 6

Bring sauce to the boil in a large frying pan. Add eggplant balls and simmer until heated through. Season to taste.

Step 7

Serve pasta topped with eggplant ‘meatballs’ and sauce. Sprinkle with extra parmesan and basil.

Suitable to freeze.

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