Blue Nile Eggplant Meatballs (3 servings)
Ingredients
• 1 Package of plant-based meatballs
• 1 container of FreshMed Blue Nile Eggplant
• 1 bunch of Chopped Coriander
• 1 Red Sweet Pepper (Cubanelle) cubed
• 2/3 cups of Water
• 2 Tbsp Olive oil
Method
• Add Olive oil to a deep skillet and place on high heat.
• Fry the Plant based meatballs for 3 mins until browned, then remove and set as
• Fry cubed Red peppers until slightly softened
• Add in Blue Nile Eggplant spread, simmer on medium heat and stir until well combined
• Add in some water (depending on the consistency you prefer) and half of the chopped coriander, mix and bring to a boil reduce the heat to low and let it simmer for 10 mins
• Add the meatballs back to the sauce and cook for 5 more mins
• Garnish with remaining Coriander
• Serve with Couscous or Rice
Bon Appetite!