Heat oven to 350°F/ 180°C and arrange a baking rack in the middle shelf.

Cut the aubergines into small cubes and arrange evenly on a baking sheet covered with parchment paper. Drizzle with olive oil and salt and pepper to taste, and bake for 30 minutes or until tender.

Remove the aubergine from the oven and allow to cool for 5 min.

in a large bowl, place roasted aubergine, pine nuts, lemon zest, breadcrumbs, egg whites, basil, and season with salt and pepper to taste.

Mix all ingredients until fully combined, if the mixture is too wet add a little more breadcrumbs until reaching a dense consistency.

Roll into 10-12 meatballs, about 1-inch diameter, then roll each ball into extra breadcrumbs to seal them evenly.

Heat the olive oil in a large frying pan over medium-low heat.

Cook the meatballs for 2 minutes, then using a spoon, flip and cook on the side for an extra 2-3 minutes.

When the meatballs are nicely crispy and golden-brown, remove from the pan and arrange on a serving plate covered with kitchen paper, to absorb excess oil.

Serve on their own, with fresh marinara sauce or Italian tomato sauce.

Store in an airtight container in the fridge for up to 3 days.