Meatballs with feta and aubergine

These meatballs are beautifully complemented by the aubergine, with its antioxidants for reducing inflammation in the body and brain. Serve with leafy greens or a salad, or small portions of brown rice or bulgur wheat for a more substantial meal.

SERVES 4

420 calories per serving

4 tbsp olive oil

20 small ready-made lamb meatballs (around 500g – see Cook’s tip)

1 red onion, peeled and finely chopped

1 aubergine (around 300g), cut into roughly 2cm chunks

400g can chopped tomatoes

100ml red wine (roughly 1 small glass)

1 tsp dried oregano

½ tsp crushed dried chilli flakes

100g feta

• Place 1 tablespoon of the oil in a large, deep, nonstick frying pan over a medium heat. Add the meatballs and fry for 8-10 minutes, or until lightly browned on all sides, turning regularly. Transfer the meatballs to a plate and spoon off the excess fat. Return the pan to the heat.
• Add the remaining oil and fry the onion and aubergine for 6-8 minutes, or until the onion is softened and the aubergine is lightly browned, stirring regularly.
• Tip the tomatoes into the pan and add the red wine, oregano, chilli and 200ml cold water. Season with flaked sea salt and freshly ground black pepper and bring to a gentle simmer. Return the meatballs to the pan and cook in the sauce for 15 minutes, stirring regularly. Add a splash more water if needed.
• Finally, crumble the feta over the top and gently simmer without stirring for a further 3-4 minutes, or until the cheese is hot and has melted slightly into the sauce.

Cook’s tip You can make this recipe using beef meatballs, veggie meatballs or ready-made falafel. If using falafel, serve 2-3 per person and don’t pre-fry. Instead, add them to the sauce after it has been simmering for 10 minutes.