Aubergine “meatballs”

Aubergine “meatballs”


  • 1 medium aubergine
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp chopped basil
  • 1 cup breadcrumbs 
  • 1 large egg 
  • 1 jar tomato sauce
  • 1/4 cup grated parmesan cheese + more for serving
  • 1 tbsp Mavella Superfoods Veggie Boost


  1. Preheat the oven to 190c. Lightly grease a baking pan with olive oil, or use parchment paper.
  2. Heat olive oil in a large skillet and cook the cubed aubergine. Add 1/4 cup water and cook for about 10 min, until softened.
  3. Place in a food processor along with the garlic and blend until smooth.
  4. In a large bowl, mix the eggplant puree, breadcrumbs, egg, parmesan cheese, basil and Mavella Superfoods Veggie Boost.
  5. Scoop about 1 tbsp of the mixture and make balls with your hands. Place them on the prepared baking pan. Bake until firm and browned.
  6. Remove from the oven and let cool slightly. Heat the tomato sauce in a skillet, add the aubergine “meatballs” and cover with grated cheese. When the cheese has melted, garnish with chopped basil or spring onion and serve.
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