Aubergine Meatballs


Thanks to my good friend Charlene for making me lunch! I am trying to get away from all forms of processed food and that includes ‘healthy’ vegan or plant-based options – the list of ingredients still look too big to me with these convenience foods and if you make double the mixture for this home-made version, you can freeze them for those evenings when you just need to make something super quick. Add a lovely tomato sauce to these and you can serve with rice, bulgur or wholewheat pasta. The only thing you really need is a food processor or some elbow grease! You can add in the flavours that you like and adapt as you see fit but you will love these 🙂

Ingredients – Aubergine meatballs
2 x tbsp olive oil
2 x medium aubergines – topped and tailed and chopped into cubes
1 x small red onion – finely diced
2-3 cloves of garlic – grated
1- 2 x tsp onion powder
1.5 x cups of fresh breadcrumbs (pre-prepared)
1-2 x tsp dried oregano – or parsley/basil/rosemary – whatever you prefer
1 x tbsp balsamic vinegar
Sea salt
Ground Black pepper
Optional: handful of black olives pitted and chopped/1-2 tsp lemon zest/1-2 tsp of red pepper flakes/
As you can see you can have simple or jazz them up with anything else you like 🙂

Get a large deep frying pan, add the olive oil and bring to a medium heat.
Wash and chop your aubergine and onions. Add the cubes of aubergine and finely diced onion to the pan and grate in the garlic. 
Season well with salt & pepper and stir. Cook until the aubergine is starting to brown and the is onion is getting soft.
Get your food processor ready and tip in the aubergine, onion and garlic mixture. Now, add in your breadcrumbs, balsamic vinegar, onion powder, herbs, a little more salt & pepper, (olives, lemon zest, etc – if using).
Blitz the mixture CAREFULLY – you need to process enough to bring the mixture together but not obliterate it!
It’s important to have a taste of the mixture at this point – add in whatever you think it needs. As with all of these type of mixtures add a little oil to loosen the mixture or add more breadcrumbs if it is too wet.
You should be able to form little meatball style balls with your hands.
Take out the blade and now shape your meatballs into your desired size and put on a plate. You can either shallow fry until browned all over or spritz with olive oi and bake in the oven for about 20- 25 minutes on 180 degrees.
Look forward to hearing what you added to these meatballs that made them extra super tasty! 



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