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  1. Aubergine Meatballs

    • Boil half the eggplant until just soft. Blitz in a food processor and set aside.
    • Take remaining half of eggplant and grate- adding to the blitz mix.
    • Add in remaining ingredients and mix well.
    • Let sit for 20 minutes (to absorb moisture) and then form into balls ready to cook.
  2. Sauce

    • In a pot heat KNORR Italiana Bolognese Sauce. Take a pan and lightly oil and fry the balls until coloured. Add to warm sauce.
  3. Noodles

    • Using a mandolin, on a thin setting with julienne teeth in, run the zucchini through obtaining maximum length in each pass.
    • In a large pot - bring water to boil. Once boiled drop in noodles for two minutes. Remove drain and serve.