Instructions

Step 1: Roast the Aubergine

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Aubergine: While the oven heats, wash the aubergine and pierce it a few times with a fork to allow steam to escape during cooking.
3. Roast the Aubergine: Place the whole aubergine on a baking sheet or directly on the oven rack. Roast for 25-30 minutes or until it is very soft and the skin is wrinkled.
4. Cool and Scoop: Remove the roasted aubergine from the oven and let it cool for a few minutes. Once it's cool enough to handle, cut it in half lengthwise and scoop out the flesh into a bowl, discarding the skin.

Step 2: Mix the Aubergine Ball Mixture

1. Cook Quinoa (or Rice): If using quinoa, rinse it under cold water and then cook it according to the package instructions (usually 2:1 water to quinoa ratio, simmer for about 15 minutes). If using brown rice, cook it according to the package instructions.
2. Prepare Other Ingredients: While the quinoa is cooking, chop the onion and parsley and mince the garlic.
3. Combine Ingredients: In a large mixing bowl, combine the aubergine flesh, cooked quinoa or rice, breadcrumbs, Parmesan (or nutritional yeast), minced garlic, chopped onion, parsley, salt, black pepper, oregano, paprika, and olive oil.
4. Mix Well: Use your hands or a fork to mix all the ingredients until well combined. The mixture should be moist but hold together when formed into balls.

Step 3: Form and Bake Aubergine Balls

1. Form Balls: Use your hands to shape the mixture into small balls, about the size of a golf ball or slightly smaller.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Place Balls on Sheet: Arrange the formed balls on the prepared baking sheet, leaving some space between each to allow for cooking.
4. Bake: Bake in the preheated oven for approximately 20-25 minutes, or until the balls are golden brown and firm to the touch.

Step 4: Prepare the Tomato Sauce

1. Sauté Onion and Garlic: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
2. Add Crushed Tomatoes: Pour in the crushed tomatoes. Stir in the dried basil, oregano, salt, and pepper. Add red pepper flakes if using.
3. Simmer Sauce: Bring the sauce to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Step 5: Serve

1. Combine and Plate: Once the aubergine balls are baked and golden, remove them from the oven.
2. Serve: Place the balls on a plate and generously ladle the tomato sauce over them.
3. Garnish: If desired, garnish with fresh basil leaves for added flavor and presentation.

Enjoy!

Serve immediately while hot and enjoy your delicious Savory Vegetarian Aubergine Balls with Tomato Sauce!