Vegan Aubergine 'Meatballs'
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (3)

Vegan Aubergine 'Meatballs'

NUTRITION · PER SERVING90M COOK
CAL 13%·PRO 14%
CARBS 47G71% OF CAL
12G FIBER15G OTHER20G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggplant meatballs in a rich tomato sauce with olives and herbs, satisfying even for meat eaters. A vegan main with Mediterranean flavors that feels hearty and complete.

mainmediterraneandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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)
  • 1/2 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
  • 1 tbsp flat leaf parsley (very finely chopped, to serve)
  • 1 tbsp fresh basil (very finely chopped, to serve)
PREP
40M
SODIUM
805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.