If a real food court existed I would be dragged there for crimes against aubergines (eggplants). I always buy them with the best of intentions and then usually forget them until it is too late to revive them. Wasteful and cruel – guilty as charged. The last time I picked a pair I vowed to use them in a recipe or never buy them again. Luckily I managed to make these amazingly ‘meaty’ no meat vegan balls in the nick of time!
The recipe came from the Abel and Cole Veg Box Companion book with a few minor tweaks. It is so easy to throw together and will wow everyone – meat lovers included – guaranteed or your money back. I served these with a piquant tomato sauce and spaghetti but they can also be served as a canapé with some spicy dipping sauce.
These ‘meatballs’ are a little fragile so I would recommend chilling them before frying and serving them on top of the pasta rather than mixed in with the sauce. The aubergine ‘mince’ can be made a day in advance and kept in the fridge – this helps the flavours develop as well. If it is a bit dry you add a splash more olive oil and if it is too wet add more breadcrumbs. Make the breadcrumbs using stale bread – I always save any bits of stale homemade bread to blitz in the food processor for recipes like this one.
- For the tomato sauce
- 400 g | 14oz can peeled cherry tomatoes in their juice
- 3 tbsp concentrated tomato paste
- 1 red onion finely diced
- 3 garlic cloves finely chopped
- 2 slices sun dried peppers finely diced + 1 tbsp of their oil (from a jar)
- handful green pitted olives sliced (I used Greek Halkidiki marinated olives)
- 1-2 tsp sugar
- 1 tbsp lemon juice
- 1 bay leaf
- salt and freshly ground pepper
- olive oil to fry as needed
- For the vegan balls
- 2 large aubergines eggplants cut into small cubes
- 1 red onion diced
- 3 garlic cloves finely chopped
- 100 g | 3.5oz breadcrumbs 1 thick slice of bread – I used stale rye bread
- handful green pitted olives I used Greek Halkidiki marinated olives
- 1 tbsp lemon juice
- 1/2 tbsp balsamic vinegar
- 1 large handful fresh basil
- 1 tsp dried oregano
- pinch chilli flakes
- zest of 1 lemon – reserve some to sprinkle over finished dish
- salt and freshly ground pepper
- olive oil to fry as needed
- 1 tbsp flat leaf parsley very finely chopped, to serve
- 1 tbsp fresh basil very finely chopped, to serve
- Make the vegan balls. Heat a splash of olive oil in a large pot. Add the onion, cubed aubergines and a pinch of salt. Fry, stirring with a spoon, for five minutes.
- Add the garlic and lemon juice and continue to cook until the aubergines are nicely coloured but not too soft.
- Blitz the bread and herbs in a food processor until you have fine crumbs.
- Add the aubergines, olives, balsamic vinegar, chilli flakes and lemon zest and pulse until everything comes together. Taste and season.
- Form into little balls and place on a large plate lined with kitchen towel. Cover with clingfilm and chill in the fridge for 30 minutes.
- Make the tomato sauce. Heat a splash of olive oil in a large pot. Add the onion and garlic and cook, stirring, over low heat until the onion is soft – about five minutes.
- Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon. Add the chopped peppers and their oil, the olives, sugar, lemon juice and bay leaf and stir.
- Fill the empty can (from the tomatoes) with water and add to the pot. Bring to the boil and reduce heat to a low simmer. Cook until the sauce has thickened – about 30-40 minutes. Taste and adjust the seasoning (the olives can be quite salty).
- Heat a good splash of olive oil in a large <b>non-stick</b> frying pan. Fry the 'meatballs' in batches until nicely coloured all over. You will need to add more olive oil if the pan gets too dry and do be gentle with the 'meatballs' – they can be a little fragile.
- Serve with spaghetti, tossing the pasta in the tomato sauce first. Top with the aubergine 'meatballs' then sprinkle with the chopped herbs and reserved lemon zest.
Liv Taylor says
Hi there,
Do you think these would be ok to freeze and then defrost when needed and then cook? Cheers!
Lucy Parissi says
I think so but haven’t tried it. They are a little fragile so it might be hit and miss. Let me know if you try it!
Régine Bohar says
How much is two large aubergines? Could you give an equivalent in weight or cups? Thanks!
Lucy Parissi says
I think a large aubergine is about 1 pound or a bit less. I found this by googling for the answer: 1 pound aubergine = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
it does sound like a bit too much to me though and I haven’t got one handy to test if accurate. As long as you use 2 large globe eggplants (not baby ones) you should be ok even if the weight is a little variable. If the mixture is too wet you can add more breadcrumbs, if too dry a little olive oil. Hope this works
Lauren says
Just made this and it was a DISASTER! Meatballs stuck to the pan and dis not cook properly no matter what. Was left with grey, burnt mush.
Lucy Parissi says
I am very sorry to hear that Lauren. They do need a bit of oil to fry and they are a bit on the delicate side but I haven’t encountered this problem.
Sarah Fennel says
Oh I just LOVE this idea, Lucy! They look stunning and mouthwateringly delish! Pinned 🙂
Sarah Fennel says
Oh I just LOVE this idea, Lucy! They look stunning and mouthwateringly delish! Pinned 🙂
Amy @ Thoroughly Nourished Life says
I call those 'aspirational vegetables' – and I'm guilty of the same thing with cabbage. I always buy a head and then fret over what to use it for and then end up throwing it out….
I love aubergines though! So pretty and delicious, and both the vegetarian and omnivore in our house love meatballs (of varying kinds) so I can't wait to make these for dinner soon!
Hannah Hossack-lodge says
This looks really tasty 🙂 I'm always on the lookout for interesting new vegetarian meals (I am one) and I will definitely be giving this a go!
Marta Vodrey says
SOOOO Need to make this!!
.:Marta:.
Keep Calm and Fanny On says
Mmmm, I love Aubergines and these look great! I bet they'd also be great covered in breadcumbs and deep fried… Yum! Thanks…