Serves 4 EASY 40 mins
Heat 1 tbsp canola oil in a saucepan placed over medium-high heat. Add 1 peeled and diced onion, and fry until soft and translucent. Add 3 large, diced aubergines and fry until soft.
Stir in 1 tbsp dried mixed herbs. Season with salt to taste and remove from heat. Blitz the aubergine mixture with a stick blender until fine. Transfer the mixture to a mixing bowl and stir in 200g stale breadcrumbs and 80g finely grated Grana Padano.
Use your hands to shape the mixture into golf ball-sized balls until all the mixture is used. Place on a plate, cover with cling film and refrigerate until needed. Using the same saucepan placed over medium heat, add 2 x 400g tins peeled and diced tomatoes and 250ml (1 cup) vegetable stock.
Cook for 8 – 10 minutes, add the aubergine meatballs and cook for a further 10 minutes or until cooked. Remove from heat and set aside until needed.
Melt 1 tbsp butter in a pan placed over high heat and fry 600g baby marrow noodles until al dente. Divide the noodles among 4 serving bowls, top with the aubergine meatballs in tomato sauce and serve immediately with extra, grated Grana Padano alongside.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
