Jack Monroe is a chef, a writer, an activist, and, since taking part in Veganuary 2016, a vegan (and Veganuary ambassador). She creates tasty meals that cost very little to prepare, and these vegan meatballs are no exception. One bite, and we’re sure these will become one of your new household favorites.
What you need:
2 medium-sized red onions
2 cloves garlic, peeled and thinly sliced
2 small red chilies, finely chopped
2 tablespoons black olives, finely chopped
6 tablespoons vegetable oil
1 teaspoon grated lemon zest
juice of one lemon, divided
2 dry (or stale) bread slices, grated
1 teaspoon finely chopped basil, divided
What you do:
1. Remove stems from the eggplant and halve lengthways. Dice the flesh into small pieces and add into a medium-sized saucepan or frying pan.
2. Add onion, garlic, chilies, and olives to the eggplant in the pan, along with 1 tablespoon of oil. Cook on medium heat for approximately 10 minutes to brown and soften.
3. Add lemon zest and juice to eggplant mixture, and once eggplant is soft, tip everything into a mixing bowl. Add grated bread and basil, and stir to combine.
4. Shape the mixture into tablespoon-sized balls. Place remaining 2 tablespoons oil into a frying pan and fry eggplant balls in batches until browned. Remove with a slotted spoon, and serve with basil.
Photo courtesy of Chris Shoebridge