Summer Vegballs

Summer Vegballs

These versatile vegballs can be stuffed in pitta, used in wraps or served on top of salad leaves. A great dish to share with friends and family.

Ingredients

(Serves 4)

1 aubergine

1 red or white onion

1 clove of garlic

1 red chilli

1 tablespoon of coconut oil

Lemon zest and juice

Slightly stale slice of bread

Fresh basil or other fresh herbs

Method

1: Cut the aubergine in half lengthways.

2: Dice the flesh into chunks and put into a saucepan or frying pan.

3: Finely slice the onion and garlic, chop the chilli finely, and add these to the aubergine in the pan with 1 tablespoon of the oil.

4: Cook on a medium heat for about 10 minutes to soften.

5: Grate over the lemon zest, squeeze in the lemon juice and, once the aubergines are soft, tip everything into a mixing bowl.

6: Grate the bread over the top, finely chop the herbs and mix in well.

7: Shape the mixture into tablespoon-sized balls with your hands.

8: Brush balls lightly with olive oil, place on a baking tray and put in a preheated oven at 180F/350C/Gas Mark 4.  

9: Serve with extra lemon and pita bread if you have it.

Photo credit: Patricia Niven



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Thrifty Feasts Recipe Book

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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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