Vegan Aubergine Polpette – Three Ways

At first we needed to do a traditional Woman and the Tramp Spaghetti and Meatball dish with this recipe. Nevertheless it felt too anticipated. So right here is as a substitute one other spin on our one makes three-sequence. We actually love this sequence as a result of it replicate a lot how we eat. It’s not at all times a completely new meal day-after-day however extra of a move the place the identical parts come again with new pairings. These polpette or vegan meatballs are good for this. They’re good on their very own – tender and really flavorful – similar to we choose. And they’re additionally insanely versatile, rolled right into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan tackle a caesar salad.

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Vegan Aubergine Polpette
Makes round 40 balls

2 medium sized aubergines
2 pink onions
four tbsp olive oil
100 g / 1 cup almond flour
120 g / 1 cup cooked lentils
four tbsp pickled capers, drained and finely chopped
2 tbsp raisins
zest from 1 lemon
15 leaves basil leaves
salt

Preheat the oven to 200°C  / 400°F.
Peel and chop the onion finely and chop the aubergine into small dices. Stir fry each in a big skillet with the oil for 15 minutes, stirring often, till very smooth. When smooth, add to a meals processor with the remainder of the substances. Pulse a number of occasions to combine the whole lot collectively. You desire a very chunky sticky texture however don’t pulse an excessive amount of otherwise you’ll find yourself with a mushy combination. Take away the knife blades and form 30-40 small balls along with your palms. Place them on a baking tray coated with baking paper and bake for 25 minutes. Retailer within the fridge or freeze them.

Scroll down for 3 methods to serve them.

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Hummus with spicy tomato sauce, polpette and cucumber salad

1 batch vegan aubergine polpette (see recipe above)
1 batch Hummus, see this recipe or store-bought hummus

Spicy tomato sauce
Serves four

1 tbsp olive oil
1 pink onion
1 garlic clove
1 tsp cumin
1 tsp harissa paste (or 1 pink chili)
2 x 400 g tins tomatoes
1/2 tsp sea salt, to style

Warmth the oil in a big sauce pan on medium warmth. Peel and finely chop the onion and garlic and add them to the sauce pan  along with the spices. Let sauté for a couple of minutes till smooth not browned after which add  the tomatoes and salt. Let prepare dinner for not less than 20 minutes, till wealthy and aromatic. It can develop into sweeter and rounder in flavour the longer you permit it on. Retailer the sauce you aren’t utilizing tonight in glass bottles within the fridge.

Cucumber salad
½ cucumber
2 tsp olive oil
½ lemon, juice + zest
1 pinch sea salt
1 small handful contemporary dill

Finely cube the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to mix.

Organize the hummus in shallow bowls and make a effectively within the center. Place a few spoonfuls tomato sauce within the effectively, add a number of aubergine polpette and some spoonfuls cucumber sallad.

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Vegan Wrap with Polpette, Ajvar and Krauts
Serves four

four wrap breads / tortilla breads, gluten free or entire grain
four lettuce leaves
four cavalo nero or kale, stems eliminated
1 cup cooked white quinoa
four tbsp ajvar dressing
1/2 cucumber, reduce into sticks
four tbsp sauerkraut (see recipe right here)
1 batch aubergine polpette (see recipe above)

Place one lettuce depart and one kale depart on every tortilla bread, then place 2-Three tbsp quinoa within the center, a dollop ajvar, cucumber slices, sauerkraut and high with a few aubergine polpette.
Fold the highest and backside edges over the filling. Roll the entire tortilla from left to proper to wrap within the filling. Roll some parchment paper round them and tie with a string to carry them collectively.

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Vegan Ceasar Salad with Polpette
Serves four

1 head Cosmopolitan lettuce
1 batch aubergine polpette (see recipe above)
2 avocados, stone/peel eliminated and sliced
2 small apples, cored and sliced
2 tbsp sunflower seeds, toasted

Dressing
1/2 cup / 125 ml chilly pressed impartial oil (natural rapeseed)
1/2 cup / 125 ml soy milk, unsweetened
2-Three tsp lemon juice
1 tsp dijon mustard
1 tbsp pickled capers, drained
1 massive pinch salt

Add all dressing substances to a tall glas or blender cup. Combine with a stick blender on excessive pace for about 15 seconds or till you might have a creamy white dressing. Style and alter the flavours to your choice. Add extra oil and mix once more should you prefer it thicker.

Tear the lettuce into chew dimension items and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cowl. Then switch to a serving platter and prepare avocado slices, apple slices and aubergine polpette and final, scatter over toasted sunflower seeds.

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