Moroccan style Vegan Spaghetti and Aubergine Meatballs

Delicious vegan tagine-inspired Aubergine Meatballs with spaghetti. Perfect meat-free dinner option that’s full of flavour!

Tara Maini

Dish by Tara Maini

Twisted: Unserious food tastes seriously good.
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Ingredients

If you're looking for a plant-based meatball option, these aubergine meatballs are a sinch to make. Aubergines are sponges so they love to soak up flavour which is perfect. The vegan tagine-inspired flavours from Morocco along with a fiery harissa tomato sauce pairs perfectly with spaghetti for a hearty and comforting meal.

Method

Preheat the oven to 180ºC. Line a tray with parchment paper

Heat the oil in a pan over medium heat. Add the onion and garlic and saute for a few minutes. Add the aubergines and cook for 5 minutes. Sprinkle over the ras el hanout and cook for another minute.

Pour in the stock and cook the mixture for about 20 minutes. Until the liquid is absorbed and the aubergine is soft and tender and add the apricots.

Transfer to a food processor and pulse to blitz slightly but keep chunky. Then fold through breadcrumbs, parsley, and nutritional yeast and season with salt and pepper. Let the mixture cool completely

Divide the mixture into golf ball-sized balls. Shape and arrange on the prepared tray. Brush with oil and bake for 20-30 minutes or until golden and firm.

Meanwhile, make the sauce. Saute onions in oil until softened. Add the garlic and spices, tomato paste, and harissa. Loosen with some water and cook for a couple of minutes.

Then add in the crushed tomatoes and stir through. Bring to a simmer and cover to cook for about 20 minutes until thickened and the oil starts to separate.

Then season with salt, pepper, and a little lemon zest. Add in the meatballs and cook them in the sauce for a few minutes.

Cook spaghetti according to package directions, and save ½ cup of the cooking water. Then remove the meatballs from the sauce to toss in the spaghetti with some pasta water to loosen the sauce.

Serve the spaghetti with the aubergine meatballs and garnish with toasted almonds, parsley and lemon zest. Enjoy!

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Tara Maini

Tara Maini

Tara has always loved cooking, just ask her siblings. who acted as taste testers for all her creations growing up. As an adult, she trained in restaurants before heading to culinary school, where she mastered the basics of French cooking, baking and pastry – her biggest passion today. She might have fine dining training, but Tara still has simple taste...she’d eat chicken nuggets every day if she could. When she’s not experimenting in the kitchen, you can find Tara try to work out, reading cookbooks and finding new hobbies besides food.

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