Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce

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

1. Roast chopped aubergine and mushrooms with salt and Italian Spice
2. Crush cashews in blender
3. Add toasted aubergine and mushrooms along with breadcrumbs, salt and pepper, Worcestershire sauce, tomato paste , garlic, basil into food processor.
4. Add beaten egg.
5. Roll into balls, insert cubed mozzarella in middle and cover with sesame seeds
6. Spray with olive oil and bake until done.
7. Roast tomatoes, garlic, salt and pepper and onion in olive oil until soft.
8. Blitz the tomato mixture in blender and add fresh basil.