Celeriac, zucchini and teff meatballs: perfect for summer!

For the past few months we have been launching a series of fresh ready meals, a line of refined and imaginative preparations to offer the possibility of enjoying something good and refined, as well as healthy, to all those who follow a vegan and/or gluten-free diet.

Today we present the Celeriac, zucchini and teff meatballs, delicious morsels ideal to serve as an appetizer, dressed with a drizzle of Germinal Bio Pumpkin Seed Oil, or as a main course, accompanied by seasonal vegetables.

The main ingredient in these mouthwatering vegan meatballs is teff, a tiny cereal we have already had the pleasure of talking about that has become famous for extraordinary amounts of protein, essential amino acids and minerals it contains.

To fill up on energy and flavor, we thought of accompanying them with curried sautéed zucchini and babaganoush, an eggplant cream of Middle Eastern origin.

Celeriac, zucchini and teff meatballs recipe with curried zucchini and babaganoush

Ingredients:

• One serving of Germinal Bio Teff Celeriac and Zucchini Meatballs
.

For the zucchini curry:

• 2 zucchini
• 1 teaspoon of curry
• Extra virgin olive oil
• Salt to taste

For the babaganoush:

• 2 eggplants
• 2 tablespoons of tahina
• 1 clove of garlic
• the juice of 1/2 lemon
• ½ tablespoon extra virgin olive oil
• Salt to taste

Procedure

Carefully clean the zucchini and cut them into slices. Sauté them over high heat in a large nonstick skillet with a tablespoon of extra virgin olive oil and curry powder (to taste). Do not overcook, so that the zucchini stays nice and firm.

Rinse the eggplants, score them on the sides, wrap them in foil, then put them in a baking dish and leave them in the oven at 220° for an hour. Once cooked, let them cool slightly, then scoop out only the pulp with the help of a spoon. In a bowl pour the eggplant pulp, minced garlic, tahina, lemon, oil and salt and mash everything with a fork, mixing the ingredients well.

Heat the Teff celeriac and zucchini meatballs well and serve them accompanied by two tablespoons of curried zucchini and some babaganoush.

Have a good meal!