Vegan albondigas

Name: vegan albondigas
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Spanish
Ingredients: 200 g eggplant; 2 el traditional olive oil; 200 g black beans in tin; 1 toe garlic; 15 g fresh parsley; tl ground nutmeg; tl La Chinata smoked paprika; 250 g boiled bulgur quinoa mix; 4 el bread crumbs; 500 ml sieved tomatoes

Spanish dish albondigas without meat but with aubergine, black beans, bulgur quinoa and parsley.

Ingredients

Kitchen Stuff

1 (small) food processor
40 tapas stick

Directions

Cut the aubergine into cubes of 2 cm.
Heat the oil in a frying pan and fry the aubergine for 15 minutes on medium heat.
Meanwhile, put the black beans in a colander, rinse with cold running water. Slice the garlic.
After 10 minutes add the beans and garlic to the eggplant and cook for another 5 minutes. Cover well.
Meanwhile, cut the parsley fine.
Spoon the beans mixture, the spices and half of the parsley in the food processor and mix into a coherent whole.
Put in the bulgur quinoa mix and the breadcrumbs. Season the mixture generously with salt and pepper.
With small hands, turn small balls of ø 2 cm diameter.
Heat the rest of the oil in the frying pan and fry the balls for 5 min on medium heat.
Add the sifted tomatoes, carefully cover with the balls and simmer for 2 minutes.
Sprinkle with the rest of the parsley just before serving. Serve with tapas picks.