Ingredients
Aubergine Meatballs
-
Eggplant / aubergine 2.5 kg
-
Breadcrumbs 400 g
-
Parmesan cheese 200 g
-
Eggs 3 x
Sauce
Noodles
-
Zucchini noodles 2 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 GF.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.