Tomato Aubergine Lentil Meatballs

• Aubergine(1)
• Onion(1)
• Garlic(4 cloves)
• Olive oil(3 tbsp)
• Green Lentils(250 g)
• Oats(80 g)
• Tomato paste(1 tbsp)
• Dried Oregano(2 tsp)
• Smoked paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Spaghetti(320 g)
• Canned tomatoes(800 g)
• Vegetable Broth(300 ml)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Chili flakes(½ tsp)optional

Method

1. 1

   Dice the {Aubergine} and {Onion}, then finely chop {Garlic}. Roughly chop the {Fresh parsley} and zest the {Lemon}.

   ~15 min

2. 2

   Heat {Olive oil} in a large deep pan over medium heat. Cook the {Aubergine}, half the {Onion}, and half the {Garlic} with {Salt} and {Black pepper} for 10 minutes until very soft and lightly golden. Stir in {Tomato paste}, {Dried Oregano}, and {Smoked paprika}, then cook for 1 minute.

   ~11 min

3. 3

   Add the {Lentils} and enough water to cover by about 2 cm. Bring to a boil, then simmer for 18 minutes until tender and the pan is nearly dry. Stir in the {Oats}, then mash the mixture well with a potato masher or fork until sticky with some texture left. Shape into 16 small meatballs.

   ~18 min

4. 4

   Heat the remaining {Olive oil} in the same pan. Add the remaining {Onion} and {Garlic} and cook for 3 minutes. Add the {Canned tomatoes}, {Vegetable Stock}, remaining {Salt}, and remaining {Black pepper}. Bring to a simmer, then gently add the meatballs and simmer for 10 minutes, turning the pan occasionally, until the sauce is thick and the meatballs are firm.

   ~13 min

5. 5

   Meanwhile, boil the {Spaghetti} in salted water according to the packet until al dente. Drain, reserving a splash of cooking water.

   ~10 min

6. 6

   Add the spaghetti to the sauce and toss gently so the tomato sauce coats the strands and the meatballs sit nestled through the pasta. Loosen with a splash of pasta water if needed. Finish with the {Fresh parsley}, {Lemon} zest and juice, and {Chili flakes} if using, then serve.

   ~6 min