Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Aubergine meatballs are easy to prepare and do not contain eggs. They can be served with a yogurt sauce.
Ingredients for the aubergine meatballs
1 large aubergine (about 400 g)
1 small onion
100 g of grated cheese
90 g of bread crumbles
2 tablespoons of parsley
1 teaspoon of salt
Pour some oil on pain and cook the onion at medium-high heat, then let it brown for some minutes. Add the aubergines cubes and keep cooking. Mix for about 10 minutes, until the mixture browns.
Pour the mixture in a bowl and mash it with an immersion blender.
Add cheese, parsley and black pepper and mix until you get a homogeneous mixture.
Add bread crumbles and mix until you get a dense mixture for the aubergine meatballs.
Let the mixture in the fridge for about 20 minutes.
Wet your hands, shape the meatballs and cook them in a pan with some oil at medium heat, for about 4 minutes for each side until they brown completely.
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The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
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Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?