250ml uncooked lentils
1 onion, chopped
2 large aubergines, cut into small dice
4 cloves of garlic, minced
15ml chopped parsley
200g white bread (about 5 slices)
30g parmesan cheese, grated
10ml salt
2 x 400g tins chopped tomato
5ml salt
45ml sugar
30ml Worcestershire sauce
a handful of basil leaves, chopped
Cook the lentils according to packet instructions, drain and set aside to cool.
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place a saucepan on medium heat and add some olive oil to it.
Add the chopped onion and cook until soft.
Add the diced aubergine, a pinch of salt and another drizzle of olive and stir-fry until really soft.
Add the garlic and cook for another minute.
Take the mixture from the heat and allow to cool slightly.
Break the bread into chunks and add it to a food processor. Whizz to crumbs.
Remove 125ml of the crumbs and set aside. Pour the rest of the crumbs into a large mixing bowl.
Add the aubergine mixture, lentils, parmesan, parsley, salt and a few grindings of black pepper to the food processor and whizz to a paste.
Taste the mixture and adjust the seasoning.
Roll into 18-22 balls, place on the prepared baking sheet and drizzle with some olive oil.
Bake in the oven for 40 minutes until crisp.
Add the chopped tomato to a saucepan and add the salt, sugar and Worcestershire sauce.
Simmer until reduced – about 15 minutes.
Turn your oven onto the grill setting.
Pour the tomato sauce into an ovenproof dish, place the aubergine balls on top and sprinkle over the reserved bread crumbs.
Drizzle with olive oil and grill in the oven for 5 minutes.
Sprinkle over the chopped basil and serve on steamed rice.
My Whisk and I 