2 medium aubergine peeled and cut into cubes
1/2 cup diced onion
4 cloves garlic, minced
1 cup chopped basil leaves
1 cup panco
1/2 cup light grated parmesan
Crushed red pepper
Sprayable coconut oil
Preheat the oven to 190ºC.
In a large skillet and deep, place the onion.
Sauté for about five minutes over medium heat until tender and translucent.
Add the garlic and cook for another three minutes.
Add the aubergine.
Cook 20 minutes or until tender.
Remove from heat and let cool.
When cool, place on a processor with basil.
Beat until smooth and homogeneous.
Add the panco, grated cheese and egg.
Season with salt and pepper and mix well.
Model the meatballs with your hand.
Distribute them in a baking sheet.
Spray coconut oil on top.
Bake for 30 minutes, turning them after 15 min.
While the meatballs bake, prepare a fresh tomato sauce.
Serve by sprinkling grated cheese and basil leaves.