These meatballs with feta are beautifully complemented by the aubergine, with its antioxidants for reducing inflammation in the body and brain. Serve with leafy greens or a salad, or small portions of brown rice or bulgur wheat for a more substantial meal.
420 calories per serving
4 tbsp olive oil
20 small ready-made lamb meatballs (around 500g – see Cook’s tip)
1 red onion, peeled and finely chopped
1 aubergine (around 300g), cut into roughly 2cm chunks
400g can chopped tomatoes
100ml red wine (roughly 1 small glass)
1 tsp dried oregano
1/2 tsp crushed dried chilli flakes
1. Place 1 tablespoon of the oil in a large, deep, nonstick frying pan over a medium heat. Add the meatballs and fry for 8-10 minutes, or until lightly browned on all sides, turning regularly. Transfer the meatballs to a plate and spoon off the excess fat. Return the pan to the heat.
2. Add the remaining oil and fry the onion and aubergine for 6-8 minutes, or until the onion is softened and the aubergine is lightly browned, stirring regularly.
3. Tip the tomatoes into the pan and add the red wine, oregano, chilli and 200ml cold water. Season with flaked sea salt and freshly ground black pepper and bring to a gentle simmer. Return the meatballs to the pan and cook in the sauce for 15 minutes, stirring regularly. Add a splash more water if needed.
4, Finally, crumble the feta over the top and gently simmer without stirring for a further 3-4 minutes, or until the cheese is hot and has melted slightly into the sauce.
Cook’s tip You can make this recipe using beef meatballs, veggie meatballs or ready-made falafel. If using falafel, serve 2-3 per person and don’t pre-fry. Instead, add them to the sauce after it has been simmering for 10 minutes.
Buy the book with a 40 per cent discount
Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.