Eggplant Balls with Spicy Tamarind Tomato Sauce

Bring a large saucepan of salted water to the boil. Add the chopped eggplant and cook, uncovered for 10-12 minutes, until tender. When cooked, drain in a colander and use a wooden spoon to press out any excess water.

To make the tamarind tomato sauce, place a saucepan over medium high heat. When hot, add a generous drizzle of olive oil, along with the eschalot. Reduce the heat to medium and cook for 4-5 minutes, until softened. Add the garlic, ginger and mustard seeds and cook for 1 minute.

Add the tamarind paste and stir to combine, followed by the red chilli flakes, diced tomatoes, 1 tsp of sea salt and the sugar. Add 1/2 cup of water, then cover and cook for 15 minutes to allow the flavours to meld. When ready, taste and add more salt or sugar if needed. The sauce should be slightly sweet, salty, tangy and spicy.

Place the drained eggplant in a bowl and add the garlic, cheese or nutritional yeast, soft herbs, egg or flax egg, dijon mustard, salt and black pepper and 1 1/2 cups of breadcrumbs.

using your hands or a large spoon, press the mixture together until well combined. Roll into golf ball sized balls, then roll each ball in the remaining 1/4 cup of breadcrumbs. you should get about 16-18 balls.

Place a small deep saucepan over medium high heat and add olive oil to shallow fry. Fry the eggplant balls for approx 2 minutes on all sides or until golden.

Drain on paper .

Serve the eggplant balls with the spicy tamarind tomato sauce and your choice of rice.