Cook with LELE'S: Vegan Aubergine Meatballs (featuring V's Mum!)
Here we are again with a recipe featuring my lovely mum Lucia! Apparently, I can’t stay away from the kitchen for very long. But lucky for you, because you get extra recipes this way! Today, we’re making Vegan Aubergine Meatballs.
If you want to follow along with the recipe with our video, you can find it here. Otherwise, you can find all the ingredients and steps listed below. This recipe, as usual, is super easy to make but delicious nonetheless. Also, my mum is exactly like me when it comes to measurements — we just eyeball it! So, if you are unsure about the consistency of the mixture or the quantity, I’d recommend checking our video while cooking.
- Stale bread
- Chili flakes
- Rice flour
- Sunflower oil
Peel the aubergine and cut in small cubes. Boil some water in a pan over the hob and then add the aubergine. Leave it to boil for about 15 minutes. Once cooked, drain the cubes of the water and place it on top of a towel. Use something as a heavyweight on top of the aubergine to let it release all the water and let it cool (this can take up to 1 hour).
In the meantime, cut the stale bread in small pieces and soak in water to soften.
Put the aubergine and the bread in a food processor. Add the chili flakes, a pinch of salt and blend all together.
The moisture from the bread and aubergine should be enough to make the right consistency. If you think the mixture is too dry, feel free to add some water.
Pour the mixture into a bowl and add 2-3 tbsp of rice flour and some mint.
Now, take a bit of the mix into your hands and form some balls the size of regular meatballs. Roll the balls into breadcrumbs.
Once you have all the aubergine balls ready, heat some sunflower oil on a pan and fry them. To check if the oil is at the right temperature, dip a toothpick in it and if bubbles form around it, it’s ready for frying!
Fry the aubergine balls until they’re a lovely golden colour.
Have fun! xxx