Spaghetti with Eggplant balls

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1 large eggplant diced into 1cm pieces

120g fresh breadcrumbs

2 cloves garlic finely chopped

2 chillies finely chopped

1 onion finely diced

1 egg

2 tablespoons fresh thyme

1 can white beans or chickpeas, washed and drained 

80g grated parmesan

80g grated provolone picante

3 Tblspns parsley chopped

375g spaghetti cooked and drained

600g fresh tomato sauce (passata)

Panko bread crumbs to coat

Place a little oil in a frypan and sauté the garlic, chilli and onion for a few minutes. Add the eggplant and thyme and cook until soft. Add the drained beans and season to taste. Puree in a blender then add the breadcrumbs, grated cheeses, egg and parsley. Allow to cool and roll into balls and roll into panko crumbs.

Heat a pan with oil and lightly fry the balls on each side until golden. Heat the tomato sauce in a pan and add the balls to coat and serve with spaghetti and sprinkle with extra grated cheese and garnish with fresh parsley or basil.