The meatballs are made with aubergine, olive oil, breadcrumbs, garlic, parsley, basil, vegan parmesan, Italian seasoning, a flaxseed egg, salt and pepper.
The eggplant/aubergine pieces are lightly sautéed before being blended with all the other ingredients.
The mixture is then rolled into small balls and baked before being mixed into a tomato sauce and served with pasta or spiralised courgette.
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