Aubergine No-Meat Meatballs Recipe | Abel & Cole

Aubergine No-Meat Meatballs

Cooking time
Serves4 people
Vegans

These little beauties are meat-free, made with tender aubergines, chopped olives, chilli and herbs, and sizzled in a hot pan till succulent. This might be a veggie spin on a traditionally meaty meal, but it's certainly not just for vegetarians.

52 ratings
layout 3 comments

Ingredients

  • A few splashes of olive oil
  • 2 aubergines, cut into small dice
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Sea salt
  • Freshly ground pepper
  • 1 lemon
  • A handful of black olives, stones removed
  • 1 red chilli, finely chopped (or a pinch of chilli powder)
  • A large handful of fresh basil or 1 tbsp chopped rosemary leaves
  • 1 tbsp balsamic vinegar
  • 1 mug of breadcrumbs
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Method

1. Warm a large frying pan on medium heat. Add a little olive oil and the aubergine, onion and garlic. Season with salt and pepper and sizzle together till soft and starting to colour.
2. When nearly ready, add a squeeze of lemon juice to the pan and grate over a good bit of zest.
3. Tip the contents of the pan into a food processor. Add the olives, chilli, balsamic vinegar and breadcrumbs. Whizz till everything comes together. No processor? Just chop and mix everything up on a large cutting board.
4. Taste the mixture. Add more herbs or spice if needed. If it’s a bit dry, add a splash of olive oil. If it’s too wet, add more breadcrumbs. Shape the mixture into balls – 2 aubergines will give you about 12 rounded tablespoon-sized balls.
5. Sizzle the aubergine balls in olive oil till golden all over and serve with spaghetti and sauce, or eat as a snack on their own.
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Momma

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Delicious - have with flatbread, hummous & pomegranite

KatieW

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Delicious!

Betty

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Lovely. Very comforting meal.

Violet

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altbaker

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Fred

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Natalie

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