Vegan Aubergine Polpette

Vegan Aubergine PolpetteMakes around 40 balls

• 2 medium sized aubergines
• 2 red onions
• 4 tbsp olive oil
• 100 g / 1 cup almond flour
• 120 g / 1 cup cooked lentils
• 4 tbsp pickled capers, drained and finely chopped
• 2 tbsp raisins
• zest from 1 lemon
• 15 leaves basil leaves
• salt

Preheat the oven to 200°C  / 400°F.

Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but don’t pulse too much or you’ll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them.

Hummus with spicy tomato sauce, polpette and cucumber salad

• 1 batch vegan aubergine polpette (see recipe above)
• 1 batch Hummus, see this recipe or store-bought hummus

Spicy tomato sauceServes 4

• 1 tbsp olive oil
• 1 red onion
• 1 garlic clove
• 1 tsp cumin
• 1 tsp harissa paste (or 1 red chili)
• 2 x 400 g tins tomatoes
• 1/2 tsp sea salt, to taste

Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge.

Cucumber salad

• ½ cucumber
• 2 tsp olive oil
• ½ lemon, juice + zest
• 1 pinch sea salt
• 1 small handful fresh dill

Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine.

Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad.