Eggplant & Zucchini Bites with Tomato Relish

Source: Nourish Magazine March / April 2014
Serves: 5

Image source: Kenko Kitchen


For the bites
1 medium eggplant
1 medium zucchini
12 baby bocconcinis
3 tbsp parmesan
4 slices gluten free bread
zest of 1 lemon
pinch salt
pinch cracked pepper
1 egg

For the sauce
1 tin of tomatoes
1 brown onion
2 cloves of garlic
pinch salt
pinch pepper
1 tsp stevia
1 red chilli
2 tbsp tom paste


Preheat an oven to 180 degrees.Blitz the zucchini and the eggplant in a food processor. Move mixture into a bowl and add the chopped bocconcinis, parmesan, salt, pepper and the egg. Mix together.

Add the bread into the now empty food processor and blitz into bread crumbs.

Remove the breadcrumbs and add them into the zucchini/eggplant mixture and then once combined roll a tablespoon of the mixture at a time into balls and place on a lined baking tray.

Cook for 20-30 minutes until golden.

For the sauce; in a medium saucepan add in the rice bran oil, chopped brown onion, 2 cloves of garlic (crushed) and chilli. Cook until onions are translucent.

Add in the tomato paste, tin of tomatoes and stevia and bring to the boil. Reduce the heat and let gently simmer for 20 minutes.

Season with salt and pepper.

Remove balls from the oven and serve with the tomato relish.

Vic Lic

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