Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce
NIKKI
Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce
INGREDIENTS
- 1 punnet mushrooms
- 1 large peeled and diced aubergine
- 2 cloves garlic
- 1 Egg
- Handful Sesame seeds
- 2 tbsp tomato paste
- 1 handful basil and parsley mixed
- 1 tbsp Worcestershire sauce
- ¼ tsp Black Pepper
- 1 ½ tsp Italian Seasoning
- 1 tsp salt
- 2 tbsp Olive oil
- ¾ cup cashews
- 1 cup bread crumbs
- ½ cup cubed mozzarella
- 60g Parmesan
- 1 tbsp Olive oil
- 1 onion
- 2 cloves Garlic cloves
- 800g Tomatoes
- ½ cup fresh basil
METHOD
- Roast chopped aubergine and mushrooms with salt and Italian Spice
- Crush cashews in blender
- Add toasted aubergine and mushrooms along with breadcrumbs, salt and pepper, Worcestershire sauce, tomato paste , garlic, basil into food processor.
- Add beaten egg.
- Roll into balls, insert cubed mozzarella in middle and cover with sesame seeds
- Spray with olive oil and bake until done.
- Roast tomatoes, garlic, salt and pepper and onion in olive oil until soft.
- Blitz the tomato mixture in blender and add fresh basil.