Aubergine Vegballs with Tomato Sauce
These crispy aubergine vegballs offer a wholesome, family-friendly vegan alternative to traditional meatballs. Made by blending softened aubergine, onion, fragrant herbs, and hearty oats, they are pan-fried until golden. Serve these delicious vegballs with a simple tomato and basil sauce over wholewheat spaghetti for a satisfying and healthy meal.
Instructions
- 1
To make the vegballs, heat olive oil (1 tbsp) in a large saucepan over a medium heat. Add the aubergines (2 large) and onion (0.5) and cook for 8-10 minutes, stirring occasionally, until softened. Transfer the mixture to a food processor and let cool slightly.
- 2
For the sauce, return the saucepan to the heat and add olive oil (1 tbsp). Add the remaining onion (0.5) and cook for 10 minutes until softened. Add the cloves (2 garlic) and cook for 1 minute. Pour in the chopped tomatoes (800 g) and water (200 ml), reduce the heat to low and season with [salt] to taste. Cook for 15 minutes, stirring occasionally.
- 3
Once the aubergine has cooled slightly, add the dried oregano (2 tsp), porridge oats (150 g), fresh basil (1 handful) and salt (1 tsp) to the food processor. Pulse the mixture a few times until it comes together. With wet hands, roll the mixture into 16 balls.
- 4
Heat the remaining olive oil (1 tbsp) in a large non-stick frying pan over a medium heat. Add the vegballs and cook for 5-8 minutes or until lightly browned.
- 5
Meanwhile, bring a large saucepan of salted water to the boil and cook the wholewheat pasta (400 g) to pack instructions. Drain and add to the tomato sauce, tossing to coat. Add the vegballs then divide between bowls and top with a few extra [fresh basil] leaves.
Nutrition Facts
Per portion