The supermarket had an aubergine marked down to 63p. I bought it with the vague idea of a curry, but after consulting the Oracle of the Fridge picked up this Jack Monroe aubergine “meatballs” recipe to try instead….
One aubergine, sliced, salted then left in a colander for half an hour. Then rinsed thoroughly and chopped finely
One garlic clove, chopped finely
Half a white onion, chopped finely
Generous handful black olives, chopped finely
One wholemeal pitta bread, shredded into crumbs
Generous handful basil leaves (Sorry Steve!), rinsed, dried and minced
Tin chopped tomatoes
Decent dash of lemon juice
Half a fresh red chilli, deseeded and chopped finely
Olive and vegetable oil
Heat vegetable oil in a wok, and cook the garlic, onion and chilli at a medium high heat for a minute or so.
Add the aubergine and olives. Continue to cook, stirring occasionally for 20 minutes until ingredients are golden brown.
Heat the oven to 180 degrees.
Take the wok off the heat and add the pitta crumbs, lemon juice and basil. Mix well
Form the mixture into small balls, squeezing to remove excess liquid.
Place the balls into a small casserole dish.
Mix the tomato, a little olive oil and salt. Pour over the aubergine balls.
Place in the oven and bake for 25 minutes.