Scott’s Moroccan Meatball And Aubergine Bake
Good evening, it's Scott here with this week's recipe! Lately, I've been harvesting a bumper crop of aubergines, including a variety called 'White Knight' that’s been particularly prolific. With such a bountiful harvest, I’ve been trying out all sorts of dishes, but my favourite by far this year is the one I’m sharing with you today: a Moroccan Meatball and Aubergine Bake. This dish features succulent lamb meatballs and tender aubergine baked in a rustic tomato sauce, all topped with crumbled feta and vibrant pomegranate seeds. It’s a fantastic way to use up any homegrown tomatoes you might have. If you follow a plant-based diet, you can easily swap the lamb meatballs for plant-based alternatives or even use smoked tofu, which works beautifully in this recipe. So, let’s not delay—let’s head to the kitchen and get cooking! As always, you can find this recipe, along with many others, on the veggrowerpodcast.co.uk and on my Instagram, @seedtotableplot13. This rec...