Thanks for this protein packed, vegetarian recipe from @mary_fit_
- 300 g Aubergine (Eggplant)
- 125 g of basil tofu
- Squeeze of Lemon juice
- 4 pitted olives
- A few basil leaves
- A pinch of Paprika and marjoram
- Salt to taste
- Wholemeal breadcrumbs (or chopped rye bread slices) for breading
- Sprinkle of sesame seeds .
Cook the aubergines in a saucepan with water. When they are cooked, drain them and let them cool completely.
Meanwhile, prepare a marinade with a little lemon juice, marjoram and a pinch of powdered paprika. Dice tofu.
Transfer the tofu (with marjoram and paprika) to a food mixer or blender. Add the olives, the basil and blend.
In a bowl, combine the previously cooked aubergine mix, salt and mix in with the blended ingredients by hand.
Then form round meatballs. Once made, coat in breadcrumbs and then roll them in the sesame seeds.
Arrange the meatballs on a baking sheet lined with parchment paper and cook them in a preheated oven at 180° for 25 minutes, taking care to turn them halfway through cooking.
Enjoy these to accompany dinner or pack for your lunch at work.