Eggplant “Meat”balls with Tomato Caprese Dip

Makes 16 meatballs

Ingredients

600g eggplant

1/2 brown onion, chopped

1 packed cup of chopped basil

2 garlic cloves

1 egg

1 cup breadcrumbs 

1/4 cup parmesan

Tomato Caprese dip

1/2 cup tomato passata

2 garlic cloves, crushed

1 handful chopped basil

40g mozarella or parmesan

Method

1. Slice eggplant into small cubes. Drizzle with olive oil and a pinch of salt, mix through and roast in an oven or air fryer at 200C for 15 minutes.

2. In a food processor, combine cooked eggplant, brown onion, basil, garlic, the egg, breadcrumbs and parmesan. Mix on high for 30 seconds until a semi-smooth consistency has formed. 

3. Roll the mixture into small balls. Place onto a baking tray lined with paper or in the airfryer and lightly spray with olive oil. Cook for 20 minutes at 180-200C. 

4. In a small ramekin, combine the tomato passata, garlic and basil. Top with shredded mozzarella or parmesan and place in the oven for 10 minutes.

5. Serve on a plate with the dip as a finger food. Alternatively, serve with pasta, in a salad, or combine the mixture to form burger patties.