Aubergine ‘meatball’ spaghetti : A healing, uplifting bowl of comfort food for a chilly evening.

We all need a big bowl of comfort food at this time of year & this one’s a healing & satisfying version of it’s standard beefy friend.

Using aubergines to promote collagen production, reduce inflammation, help digestion & immunity and promote heart health.

And with lashings of our superhero herb this month – oregano – to offer up some warming energetics and protection from the nasties starting to fly around in the ether.

Enjoy an oversized portion of this Aubergine ‘meatball’ spaghetti on a cold evening. The warming & magic properties of the oregano in this dish are joy, protection and lightness of spirit. It can uplift you and help you move forward so this comfort food may literally change your life!

Ingredients – use organic where possible

1 aubergine, cubed
1 red onion, 1 white onion
2 garlic cloves, peeled & crushed
Breadcrumbs – make your own by whizzing a few slices of bread in a food processor or blender until fine.
1 tsp dried oregano, rosemary or herbs of choice

Sea salt and pepper.

(Spelt) spaghetti – i use biona and it now comes with planet friendly packaging!

For the tomato sauce

1 teaspoon olive oil

1 onion diced

1 clove garlic finely chopped

1 can chopped tomatoes

1 tablespoon tomato puree

1 teaspoon dried oregano

1 glug of balsamic vinegar

 

Method

For the tomato sauce:

Heat the oil in a pan over a medium heat and add the onion. Cook, stirring often for 5 minutes or until soft but not browned. Add the garlic and cook for a further minute. Add the tin of chopped tomatoes, puree and oregano, as well as ¼ of the tin of water and allow to simmer and reduce while you make the aubergine meatballs.

For the meatballs, heat the oil in a frying pan over a medium heat. Add the aubergines, onion and garlic and cook for 5-7 minutes, stirring often, until soft and cooked through.

Add the aubergine mixture, flour, breadcrumbs and oregano to a blender or food processor, and whiz until it comes together in a sticky mixture. If it’s too dry, add a little olive oil and if it’s too wet, add a small amount of breadcrumbs.

Roll tablespoonfuls of the mixture into balls. Heat some more oil in a frying pan and cook the balls, in batches, until browned all over and cooked through.

While cooking the aubergine meatballs, cook the spaghetti according to packet instructions.

Serve the spaghetti topped with tomato sauce and aubergine meatballs.

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