Vegan Aubergine Polpette

Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on this meal. 

These polpette or vegan meatballs are perfect. They are good on their own – tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad.

• 2 medium sized aubergines
• 2 red onions
• 4 tbsp olive oil
• 100 g / 1 cup almond flour
• 120 g / 1 cup cooked lentils
• 4 tbsp pickled capers, drained and finely chopped
• 2 tbsp raisins
• zest from 1 lemon
• 15 leaves basil leaves salt