Spaghetti to Forgetti
Ingredients
- 1 tbsp olive oil
- 150g gluten-free breadcrumbs
- a handful sundried tomatoes
- juice & zest 1/2 lemon
- 1 tbsp fresh chopped rosemary
- salt and pepper (leave out salt if making for baby)
- 1 aubergine cut into 1-inch cubes
- 2 smashed Garlic cloves
Preparation
Cook the aubergine, onion and garlic in the olive oil in a large pan until soft and starting to colour, around 8 minutes
Season well
Remove from the heat and add the gluten-free breadcrumbs (around 100g to start, adding more if needed), sundried tomatoes, chilli, lemon zest & juice and the chopped rosemary
Blend the mix in a food processor until it all comes together into a soft mouldable dough
If it’s too wet, add some more breadcrumbs – or some more olive oil if it tastes a bit dry
Once you’re happy with the mix, begin to shape into 1-inch balls. You should be able to get 20 balls from this mix
Bake the meatballs for 8-10 minutes in an oven preheated to 180 degrees, or until browned
Serve over brown rice spaghetti and top with tomato sauce, vegan aioli and lots of fresh basil
