Aubergine ‘meatballs’ with tomato sauce and courgette | Diabetes UK
A healthy vegan version of this Italian classic, with courgettes for extra flavour.
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Cooking tools:
- Food processor
- Griddle
- Microplane
- Skillet
- Baking dish
- Potato masher
- Colander
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
- Oven
- Stove
- Refrigerator
- Spoon
Ingredients
- 250g peeled sweet potato, chopped
- 600g aubergine
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- Finely grated rind of 1/2 lemon
- 1/2 red chilli, deseeded and chopped
- 1tsp chopped fresh rosemary
- 3tbsp sesame seeds
- 1 white onion, roughly chopped
- 1tsp olive oil 400g can chopped tomatoes
- 1tbsp balsamic vinegar
- 1tsp sugar
- 4 large courgettes
- 1cal spray sunflower oil
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