Aubergine Meatballs
An unique modern vegetarian Bolognese with zucchini noodles and aubergine.
Cafe/Takeaway
Casual Dining
Vegetables
Main Meals
Italian
Ingredients per serve
Aubergine Meatballs
−
+
€0.0
Aubergine Meatballs
Eggplant / aubergine
/kg
2.5 kg
0%
KNORR Italiana Bolognese Sauce GF 1.95kg
/g
100.0 g
0%
Breadcrumbs
/g
400.0 g
0%
KNORR Instant Sweet Potato Mash 4 kg
/g
100.0 g
0%
Parmesan cheese
/g
200.0 g
0%
Eggs
/x
3.0 x
0%
Chilli Paste
/g
5.0 g
0%
Garlic puree
/g
15.0 g
0%
Sauce
KNORR Italiana Bolognese Sauce GF 1.95kg
/g
800.0 g
0%
Noodles
Zucchini noodles
/kg
2.0 kg
0%
/
Aubergine Meatballs
-
Eggplant / aubergine 2.5 kg
-
Breadcrumbs 400.0 g
-
Parmesan cheese 200.0 g
-
Eggs 3.0 x
-
Chilli Paste 5.0 g
-
Garlic puree 15.0 g
Sauce
Noodles
-
Zucchini noodles 2.0 kg
Preparation
-
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.
-
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.
-
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.
