Delicious Spaghetti & Smoky Aubergine Meatballs Recipe!
Looking for a flavorful twist on classic meatballs? Look no further! Our Spaghetti & Smoky Aubergine Meatballs are sure to tantalize your taste buds and impress your dinner guests. Packed with wholesome ingredients and bursting with smoky goodness, this recipe is a must-try for any pasta lover. Let's dive into how to create these delectable delights:
Ingredients for the Meatballs:
- 1 large aubergine
- 90g wheat barley & oat blend
- 3 cloves garlic, minced
- 70g oat flour
- 30g sun-dried tomatoes, diced
- 1/2 tsp liquid smoke
- Salt + pepper to taste
Instructions:
- Start by roasting the aubergine whole at 350°F for 45 minutes to an hour, directly on the middle rack of your oven.
- For an extra smoky flavor, you can char the aubergine over the open flame of your gas range for 8 minutes on each side until soft on the inside and charred on the outside.
- Once roasted, allow the aubergine to cool, then cut it in half and scoop out the flesh. Place the flesh in a colander over a bowl to drain while you prepare the rest of the dish.
- Cook the wheat barley & oat blend according to package instructions, adding minced garlic and seasoning. Cook covered for 10 minutes until all the water is absorbed, and the grains are tender.
- Roughly chop the roasted aubergine and add it to the cooked wheat barley & oat blend. Use an immersion blender to pulse the mixture, ensuring you leave some texture.
- Stir in the diced sun-dried tomatoes and oat flour until well combined.
- Form the mixture into balls and place them on a baking tray lined with a silicone mat. Bake at 350°F for 18-20 minutes until golden brown.
- Serve the meatballs atop your favorite pasta and sauce for a hearty and satisfying meal!
This recipe yields approximately 20 delicious meatballs, perfect for sharing with family and friends. Enjoy the rich flavors and wholesome goodness of our Spaghetti
