Aubergine Vegballs with Tomato Sauce: A Delicious Plant-Based Delight

Have you ever arrived home after a long day, craving something hearty yet healthy? That’s exactly when this Aubergine Vegballs with Tomato Sauce recipe comes to the rescue. The rich aroma of roasted aubergine blended with fragrant herbs will fill your kitchen, creating an irresistible invitation to dinner. These tender vegballs, nestled in a vibrant tomato sauce, offer the perfect balance of comfort and nutrition when served over wholesome wholewheat spaghetti.

What makes this Aubergine Vegballs with Tomato Sauce special is the beautiful transformation of humble aubergines into meaty, satisfying bites that even dedicated carnivores will appreciate. The natural smokiness of the aubergine pairs perfectly with the tangy tomato sauce, creating a symphony of Mediterranean flavors that dance on your palate with every forkful.

Why You’ll Love This Aubergine Vegballs with Tomato Sauce

• ✅ Healthy Aubergine Vegballs with Tomato Sauce recipe that’s packed with vegetables and plant-based protein
• ✅ Easy homemade Aubergine Vegballs with Tomato Sauce ready in under an hour with simple pantry ingredients
• ✅ Vegan Aubergine Vegballs in rich Tomato Sauce perfect for meatless Monday dinner rotation
• ✅ Gluten-free Aubergine Vegballs with Tomato Sauce option available with simple substitutions
• ✅ Low-carb Aubergine Vegballs with Tomato Sauce that satisfies comfort food cravings without the guilt

Ingredients for Aubergine Vegballs with Tomato Sauce

For the Vegballs:

• 3 tbsp olive oil
• 2 large aubergines, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 150g porridge oats (use certified gluten-free oats for a gluten-free version)
• Handful of basil, finely chopped
• 1 tsp salt
• Freshly ground black pepper to taste

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 garlic clove, crushed
• 2 x 400g tins chopped tomatoes
• 2 tsp dried oregano
• Salt and pepper to taste

To Serve:

• 400g wholewheat spaghetti (or gluten-free pasta alternative)
• Extra basil leaves for garnish
• Grated vegan parmesan (optional)

How to Make Aubergine Vegballs with Tomato Sauce – Step by Step

Step 1: Prepare the Aubergine Mixture

1. Heat 2 tbsp olive oil in a large frying pan over medium heat.
2. Add the finely chopped aubergines and cook for 10-12 minutes, stirring occasionally until softened and golden.
3. Add the finely chopped onion and crushed garlic, then cook for another 5 minutes until the onion is translucent.
4. Season with salt and pepper, then remove from heat and allow to cool slightly.

Step 2: Form the Vegballs

1. Transfer the aubergine mixture to a large bowl and add the porridge oats, chopped basil, and salt.
2. Mix thoroughly until well combined. If the mixture seems too wet, add a tablespoon or two more oats.
3. Once cool enough to handle, shape the mixture into approximately 20 golf ball-sized vegballs.
4. Place the formed vegballs on a lined baking sheet.

Step 3: Cook the Vegballs

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Drizzle the remaining 1 tbsp olive oil over the vegballs.
3. Bake for 25-30 minutes until golden and firm, turning halfway through cooking.

Step 4: Make the Tomato Sauce

1. While the vegballs are baking, heat 1 tbsp olive oil in a large saucepan.
2. Add the crushed garlic and cook for 30 seconds until fragrant.
3. Pour in the tinned tomatoes and add the dried oregano.
4. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
5. Season with salt and pepper to taste.

Step 5: Cook the Pasta and Serve

1. Cook the wholewheat spaghetti according to package instructions until al dente.
2. Drain the pasta, reserving a small cup of the pasta water.
3. Gently add the baked vegballs to the tomato sauce and stir carefully.
4. Serve the Aubergine Vegballs with Tomato Sauce over the spaghetti.
5. Garnish with fresh basil leaves and vegan parmesan if desired.

Pro Tips for Making the Best Aubergine Vegballs with Tomato Sauce

• For extra flavor, add a teaspoon of smoked paprika to the vegball mixture.
• Don’t skip cooking the aubergine thoroughly – undercooked aubergine can be bitter and spongy.
• If you prefer spicy Aubergine Vegballs with Tomato Sauce, add a pinch of red pepper flakes to the sauce.
• The vegballs can be a bit delicate, so handle them carefully when mixing with the sauce.
• For a creamier sauce, stir in 2 tablespoons of tomato paste and a splash of plant-based cream.
• Pulse the oats briefly in a food processor for a finer texture if preferred.
• Let the vegball mixture rest for 10 minutes before shaping to allow the oats to absorb moisture.

Best Ways to Serve Aubergine Vegballs with Tomato Sauce

The classic way to enjoy Aubergine Vegballs with Tomato Sauce is over a bed of wholewheat spaghetti, but there are many other delicious serving options:

• Stuff them into crusty whole grain rolls for a vegball sub sandwich
• Serve over creamy polenta for a comforting twist
• Pair with a simple green salad for a lighter meal
• Use as a filling for warm pita pockets with tzatziki
• Serve as appetizers with toothpicks for a party finger food
• Create a grain bowl with quinoa, roasted vegetables, and the vegballs

This versatile dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil, or our Mediterranean roasted vegetables.

Nutritional Information for Aubergine Vegballs with Tomato Sauce

Per serving (⅕ of recipe with pasta):

• Calories: 420 kcal
• Carbohydrates: 65g
• Protein: 12g
• Fat: 13g
• Fiber: 11g
• Sugar: 10g
• Sodium: 640mg

This Aubergine Vegballs with Tomato Sauce recipe is an excellent source of fiber and plant-based nutrients. The aubergines provide antioxidants, while the wholewheat pasta offers complex carbohydrates for sustained energy.

Storage & Leftovers

Your Aubergine Vegballs with Tomato Sauce will keep well in an airtight container in the refrigerator for up to 4 days. For best results, store the vegballs and sauce separately from the pasta.

To reheat, gently warm the sauce and vegballs in a saucepan over medium-low heat. Add a splash of water if the sauce has thickened too much.

These vegballs also freeze beautifully! Place cooked, cooled vegballs on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs About Aubergine Vegballs with Tomato Sauce

What are the main ingredients in Aubergine Vegballs with Tomato Sauce?

The main ingredients in Aubergine Vegballs with Tomato Sauce are aubergines, onion, garlic, porridge oats, basil, tinned tomatoes, and oregano. This combination creates flavorful plant-based vegballs in a rich tomato sauce that’s perfect over pasta.

How long does it take to cook Aubergine Vegballs with Tomato Sauce?

The total cooking time for Aubergine Vegballs with Tomato Sauce is approximately 50-60 minutes, including preparation. The vegballs take about 25-30 minutes to bake, while the sauce simmers for 15-20 minutes. The hands-on prep time is around 20 minutes.

Can I substitute ingredients in Aubergine Vegballs with Tomato Sauce?

Yes, you can customize your Aubergine Vegballs with Tomato Sauce with various substitutions. Replace porridge oats with breadcrumbs or ground nuts; swap basil for parsley or cilantro; use zucchini instead of some of the aubergine; or try different pasta shapes like penne or fusilli instead of spaghetti.

Are Aubergine Vegballs with Tomato Sauce suitable for freezing?

Absolutely! Aubergine Vegballs with Tomato Sauce freeze very well. For best results, freeze the cooked vegballs separately from the sauce on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to 3 months. Thaw and reheat gently for a quick meal.

Conclusion

This Aubergine Vegballs with Tomato Sauce recipe proves that plant-based cooking can be both satisfying and delicious. By transforming humble aubergines into these flavor-packed vegballs, you’re creating a meal that’s kind to your body and the planet. The combination of tender vegballs with the vibrant tomato sauce makes for a comforting dinner that’s perfect for any day of the week.

Whether you’re a committed vegetarian or simply looking to incorporate more plant-based meals into your routine, this Aubergine Vegballs with Tomato Sauce recipe deserves a spot in your regular meal rotation. Why not make a batch this weekend and discover your new favorite comfort food?

Have you tried making Aubergine Vegballs with Tomato Sauce before? Share your experience in the comments below, or let us know if you gave this recipe your own special twist!

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