Baked turkey meatballs with sautéed aubergine

Ingredients

For 1 serving

• Ground turkey140 g
• Breadcrumbs12 g
• Pecorino8 g
• Parsleyto taste
• Eggplant220 g
• Cherry tomatoes80 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a tray with baking paper. Wash the aubergine, trim the ends and cut it into roughly 1.5 cm cubes.
2. Chop the parsley and grate the Pecorino. In a bowl, work the turkey mince with the breadcrumbs, Pecorino, parsley, salt, pepper and a splash of water until the mixture holds together; with wet hands shape it into 6 meatballs.
3. Place them on the tray and bake for 18 minutes, turning them halfway, until golden and firm to the touch.
4. Meanwhile heat the oil with the crushed garlic clove in a frying pan over medium heat, add the aubergine and cook for 10 minutes, stirring often, until golden and soft; salt it.
5. Add the halved cherry tomatoes and cook for another 5 minutes, until they soften and release their juices; remove the garlic.
6. Serve the meatballs on top of the aubergine, with the bread for mopping up.