Name: Baked Aubergine Meatballs
Total time: 75 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 1 Onion; 2 Large Aubergines; 4 Cloves of Garlic; Handful of Parsley; 175g White Bread; 200g Tinned Green Lentils; 30g Parmesan; 1⁄2 Tsp Chilli Flakes; 800g Tinned Chopped Tomatoes; 150g Mozzarella; Handful of Basil; Salt; Black Pepper; Olive Oil

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These veggie meatballs are packed with aubergine and fragrant herbs, then baked with lots of cheese 
and a jammy tomato sauce. I think you might like it. Soph x

Baked Aubergine Meatballs

Finely slice your onion. Dice your aubergines into small chunks. Finely chop your garlic and parsley.

Heat a saute pan over a medium heat with a little olive oil. Add your sliced onion and cook until softened, about 10 mins.

Drain your lentils, then tip them onto a baking tray. Bake for 15 mins until they have dried out slightly.

Add your aubergine chunks to the same pan as your onions with a pinch of salt and a drizzle of olive oil. Fry for 5 mins until totally soft and tender. Tip in half of your garlic and cook for another 2 mins. Allow your aubergines and lentils to cool slightly.

Add your bread to the food processor and whizz to crumbs, then remove 25g to save until later. Tip the aubergines and lentils into your food processor, along with your onions, parmesan, all but a tbsp of your parsley and salt and pepper. Whizz to a paste, then season to taste.

Roll your mixture into 12 equal sized balls.

Place them on a parchment lined baking tray, then drizzle with a little olive oil.

Meanwhile, make your tomato sauce. Heat a little olive oil in a saute pan over medium heat. Add your remaining garlic and chilli flakes, and cook for 1 min. Tip in your tinned tomatoes and add a sprig of basil. Simmer for 25 mins until reduced.

Whizz up with a stick blender if you like it smoother, then season to taste with salt and pepper.

Mix your remaining 25g of breadcrumbs with chopped parsley.

Pour your sauce into a baking dish. Add your meatballs, then tears over your mozzarella. Grate over a little parmesan and sprinkle on your breadcrumbs, then grill for 5 mins.

These are really tasty and a good veggie recipe. It took me longer than the suggested 1hr but think it's worth it!

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ALDI

Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Medium

£5-£8

We’ve made this recipe using accessible and affordable ingredients from Aldi.

Aldi Logo Blue

Italian-Inspired

Baked 
Aubergine 
Meatballs

Dinner

Finely slice your onion. Dice your aubergines into small chunks. Finely chop your garlic and parsley.

Heat a saute pan over a medium heat with a little olive oil. Add your sliced onion and cook until softened, about 10 mins.

Drain your lentils, then tip them onto a baking tray. Bake for 15 mins until they have dried out slightly.

Add your aubergine chunks to the same pan as your onions with a pinch of salt and a drizzle of olive oil. Fry for 5 mins until totally soft and tender. Tip in half of your garlic and cook for another 2 mins. Allow your aubergines and lentils to cool slightly.

Add your bread to the food processor and whizz to crumbs, then remove 25g to save until later. Tip the aubergines and lentils into your food processor, along with your onions, parmesan, all but a tbsp of your parsley and salt and pepper. Whizz to a paste, then season to taste.

Roll your mixture into 12 equal sized balls.

Place them on a parchment lined baking tray, then drizzle with a little olive oil.

Meanwhile, make your tomato sauce. Heat a little olive oil in a saute pan over medium heat. Add your remaining garlic and chilli flakes, and cook for 1 min. Tip in your tinned tomatoes and add a sprig of basil. Simmer for 25 mins until reduced.

Whizz up with a stick blender if you like it smoother, then season to taste with salt and pepper.

Mix your remaining 25g of breadcrumbs with chopped parsley.

Pour your sauce into a baking dish. Add your meatballs, then tears over your mozzarella. Grate over a little parmesan and sprinkle on your breadcrumbs, then grill for 5 mins.

Top with basil leaves, then serve!

Dinner Party

Healthy

Comfort

Onion

Aubergine

Garlic

Clove

Parsley

Gram

White Bread

Cooked Green Lentils

Lentil

Parmesan

Chilli Flakes

Teaspoon

Chopped Tomatoes

Mozzarella

Cheese

Basil

Salt

Black Pepper

Olive Oil

Bakes

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These veggie meatballs are packed with aubergine and fragrant herbs, then baked with lots of cheese and a jammy tomato sauce. I think you might like it. Soph x

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