Ingredients
Aubergine Meatballs
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Eggplant / aubergine 2.5 kg
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Breadcrumbs 400.0 g
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Parmesan cheese 200.0 g
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Eggs 3.0 x
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Chilli Paste 5.0 g
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Garlic puree 15.0 g
Sauce
Noodles
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Zucchini noodles 2.0 kg
Preparation
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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.
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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.
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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.
