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Oven baked aubergine recipe with Meat Balls
- 45 Minutes
- 4 Servings
Ingredients
- 2 boxes The Vegetarian Butcher Unbelievaballs
- 2 aubergines
- 2 tins of diced tomatoes
- 2 shallots
- 2 cloves of garlic
- 10 sprigs of basil
- 5 sprigs of flat leaf parsley
- 60 grams of vegan / vegetarian Parmesan cheese (grated)
- olive oil
- salt and pepper
Preparation
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Preheat the oven to 180 degrees C.
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Cut the aubergine lengthways into slices (about half an inch thick). Sprinkle the slices with salt and leave for 15 minutes.
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Finely dice the shallots and squeeze the garlic.
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Finely chop the herbs.
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Fry the shallots and garlic in 2 tablespoons of oil until soft.
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Add the tinned tomatoes.
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Bring up to the boil and add the chopped herbs. Season to taste with salt and pepper.
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Pat the aubergine slices dry with kitchen towel and brush them with olive oil. Grill the slices for 5 minutes on a hot grill.
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Slice the Meat Balls. Put half of the sauce in an oven proof dish. Place the sliced Meat Balls and the aubergine on top.
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Add some Parmesan cheese. Repeat. Sprinkle the top of the dish with grated Parmesan cheese.
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Bake for 20 minutes in a hot oven until the top of the dish is nicely browned.
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Serve with a fresh salad and some toasted farmers' bread.
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