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Thai aubergine ‘meatballs’ with rice noodles, soy braised cabbage & edamame a…


Thai aubergine ‘meatballs’ with rice noodles, soy braised cabbage & edamame 🍆🥢🧆

🧆 aubergine ‘meatball’ recipe 🧆 makes 20
• 1 large aubergine • 280g firm tofu (or 250g chickpeas) • 2 garlic cloves • 1 small chilli, chopped • 2 spring onions • 15g coriander • zest of 1 lime • 3/4tsp salt • 30g flour •

– cut your aubergine into thick slices and cook in the oven at 200 for 30 minutes, allow to cool
– blitz the tofu up in a food processor, transfer to a mixing bowl
– chop is the garlic, chilli, spring onions and coriander VERY finely (or chop in food processor) and add to bowl with tofu
– now blitz the cold aubergine in the food processor and add to the mixing bowl
– add lime zest, salt and pepper then
mix in the flour, place the mixture in the freezer for 15 mins
– squeeze into 20balls and bake in the oven at 180 for 30 minutes, flipping them halfway
– serve with noodles and sweet chilli of teriyaki sauce 😍

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