- 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
Serving size 4
Quantity per portion
- Energy kcal 295
- Protein 22.0g
- Carbohydrates incl. Fibers 22.2g
- Carbohydrates excl. Fibers 20.4g
- Sugars 13.4g
- Fiber 9.9g
- Fats 11.4g
- Saturated fats 3.7g
- Unsaturated fats 7.2g
- Monounsaturated fats 1.2g
- Polyunsaturated fat 0.3g
- Trans fat 0.0g
- Cholesterol 10mg
- Sodium 467mg
- Salt 1.16g
- Calcium 25%
- Iron 22%
- Potassium 24%
- Vitamin C 34%
- Vitamin A 9%
Preheat the oven to 180 degrees C.
Cut the aubergine lengthways into slices (about half an inch thick). Sprinkle the slices with salt and leave for 15 minutes.
Finely dice the shallots and squeeze the garlic.
Finely chop the herbs.
Fry the shallots and garlic in 2 tablespoons of oil until soft.
Add the tinned tomatoes.
Bring up to the boil and add the chopped herbs. Season to taste with salt and pepper.
Pat the aubergine slices dry with kitchen towel and brush them with olive oil. Grill the slices for 5 minutes on a hot grill.
Slice the Meat Balls. Put half of the sauce in an oven proof dish. Place the sliced Meat Balls and the aubergine on top.
Add some Parmesan cheese. Repeat. Sprinkle the top of the dish with grated Parmesan cheese.
Bake for 20 minutes in a hot oven until the top of the dish is nicely browned.
Serve with a fresh salad and some toasted farmers' bread.