Aubergine Balls – Meatless Vegan Balls

Aubergine Balls is a great replacement for meat lovers as it tastes like meatballs. It is a meat-free ball for vegans and meat lovers too and can be served with any pasta. I hope you like this recipe as you did like my previous recipe Black Beans Quinoa.

Ingredients For Aubergine Balls:-

For Tomato Sauce

  • 500 Grams – Cheery Tomatoes
  • Three Tablespoons – Tomato Paste
  • One – Red Onion(diced)
  • Three Cloves – Garlic(finely chopped)
  • Two Slices – Sun Dried Peppers(finely diced)+One Tablespoon Of Thier Oil
  • Handful Green Pitted Olive(sliced)
  • Two Teaspoon – Sugar
  • One Tablespoon – Lemon Juice
  • One Bay Leaf
  • Salt  And Freshly Ground Pepper
  • Olive Oil For Frying

For Balls

  • Two Large –  Aubergine(cut into small cubes)
  • One – Red Onion(diced)
  • Three Cloves – Garlic(finely chopped)
  • 100 Grams – Breadcrumbs
  • Handful Green Pitted Olives
  • One Tablespoon – Lemon Juice
  • Half Tablespoon – Balsamic Vinegar
  • One Large Handful Fresh Basil
  • One Teaspoon – Dried Oregano
  • A Pinch Of Chili Flakes
  • One Lemon Zest
  • Salt And Freshly Ground Pepper
  • Olive Oil For Frying
  • One Tablespoon Flat Leaf Parsley(finely chopped)
  • One Tablespoon Fresh Basil(finely chopped)


  1. Heat a splash of olive oil in a large pan. Add the onion, cubed aubergine and a pinch of salt.
  2. Fry, stirring with a spoon, for five minutes.
  3. Add the garlic and lemon juice and continue to cook until the aubergines are nicely colored but not too soft.
  4. Blitz the bread and herbs in a food processor until you have fine crumbs.
  5. Now add the aubergines, olive, balsamic vinegar, chili flakes and lemon zest and pulse until everything comes together. Taste and season.
  6. Form into little balls and place on a large plate lined with kitchen towel. Cover with clingfilm and chill in the fridge for thirty minutes.
  7. To make the tomato sauce heat a splash of olive oil in a large pot. Put the onion, and garlic to cook, stirring, over low heat until the onion is soft.
  8. 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.
  9. Fill the empty can of tomatoes with water and add to the pot. Bring to boil and reduce heat to low simmer. Cook until the sauce has thickened for about thirty minutes. Taste and adjust the seasoning.
  10. Heat a good splash of olive oil in a large nonstick frying pan. Fry the aubergine balls in batches until nicely colored.
  11. Be gentle with the aubergine balls they can be a little fragile.
  12. Serve with spaghetti pasta, tossing the pasta in the tomato sauce first. Top with the aubergine balls then sprinkles with the chopped herbs and lemon zest.


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