, Dinner, Freezer Friendly, Lunch, Sides & SnacksAUBERGINE “MEATBALLS”

The other day I had some aubergines in the fridge that needed to be cooked, but I wanted to make something different. I love aubergines and I always have a couple on hand. I usually make them with the standard tomato sauce but I wanted to experiment. So I went on Pinterest looking for some inspiration! (By the way did you know we have a Pinterest Account?)  I found a few great “meat”ball recipes which I used as inspiration.  I did not come up with the idea of an aubergine “meat”ball but I have made this in my own way. These are so simple to make and work in so many recipes. 

I made these into a sub garnished with some crispy onions (highly recommend the onion) and gave it to Rami for dinner….And that is when he gave me the best complement ever! He said this is what it must taste like to eat one of Joey’s Subs! Say what?! I am a HUGE Friends fan so having Rami say that just made me grin so much! The best part about this is the fact that its super quick and easy to make. Plus it’s freezer friendly, so you can make a whole batch of these and freeze them for those days you cant be ar**d to cook. Great for party food as well.  Just cook these up and serve with a dipping sauce. I personally like them dipped in Tahini sauce. (You can find the Tahini Sauce recipe here.)

The tomato & olive sauce is my take on an old favourite of mine back in the day when I still lived in South Africa. Woolies (Woolworths) used to sell this tomato and olive pasta sauce that I loved! Not sure if they still do , it’s been awhile. Again this sauce could be used to make a bolognaise or even just on pasta with some nutritional yeast. Plus it’s freezer friendly.

Lets talk a little on the health benefits of aubergines…They are a good source of potassium. Potassium is a mineral that’s crucial for life. … Low potassium is associated with a risk of high blood pressure, heart disease, stroke, arthritis, cancer, digestive disorders, and infertility. Aubergines are also high in the minerals copper, magnesium and manganese. They are rich in antioxidants, specifically nasunin found in the skin – which gives it its purple colour.

Let’s get on with the recipe shall we? I really hope you give these a try and enjoy a delicious plant-based life!

Aubergine ‘Meatballs’ – Μελιντζανοκεφτεδάκια

You can make a whole batch of these and freeze them for those days you cant be ar**d to cook. Great for party food as well.  Just cook these up and serve with a dipping sauce. I personally like them dipped in Tahini sauce. (You can find the Tahini Sauce recipe here.) For dinner, great to serve with our tomato & olive sauce, find it here

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m


  • 1 Onion, diced - κρεμμύδι, ψιλοκομμένο
  • 2 Cloves Garlic, minced - σκελίδες σκόρδο, τριμμένες
  • 2 Large Aubergines, cubed - μελιντζάνες, κομμένο σε κυβάκια
  • 1 tsp. + 1 tbsp. (divided) Pomegranate Molasses or Plain Molasses - 1κγ & 1κσ μελάσα ή Απλό μελάσα
  • 1 tbsp. Olive Oil - κσ. ελαιόλαδο
  • 1 tbsp. Fresh Lemon Juice - Φρέσκο χυμό λεμονιού
  • 1 tbsp. Lemon Zest - Ξύσμα λεμονιού
  • 1/4 c Tahini (sesame paste) - ταχίνι
  • 1 tsp. Sea Salt - Θαλασσινό αλάτι
  • 3/4 c Breadcrumbs - Τριμμένη φρυγανιά


  1. Preheat oven to 180 degrees celsius.
  2. In a frying pan add the olive oil and allow to warm on medium heat.
  3. Add in your diced onions and sautee until they start to turn a golden brown.
  4. Add in garlic and the 1 tsp. of pomegranate molasses. Mix well so everything is combined and allow to caramelize.
  5. Once the onion and garlic has caramelized add in your aubergines and salt and stir well. Cover and allow to cook for about 5 minutes until nicely browned. Do not allow the aubergines to get too soft!
  6. Once done, add the aubergine mix, tahini, 1 tbsp. pomegranate molasses, lemon juice and lemon zest to a food processor. Pulse a couple of times. Do not blend too much or it will turn into a sauce. You just want it to be mashed a little.
  7. Place the mixture in a bowl and gradually add the breadcrumbs. The exact amount needed may vary every time but you are looking for a somewhat sticky consistency that can be rolled into balls.
  8. Line a baking tray with parchment paper and with a tablespoon start to make the balls. Once done place them on the lined baking tray and cook for around 40 minutes, turning them over half way through. Remove from heat when they are nice and golden brown.

Tomato & Olive Sauce / Σάλτσα ντομάτας και ελιάς

A homemade take on a Jar classic! This sauce goes so well with our Aubergine Meatballs or even on its own stirred through pasta. This sauce is also freezable!

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 10m
  • Serves: 6
  • Category:


  • 3 Roasted Red Peppers (From a jar) - ψημένες Κόκκινες πιπεριές
  • 1 Tin Chopped Tomatoes - κονσέρβα ψιλοκομμένες ντομάτες
  • 10 Sundried Tomatoes (in olive oil) - Λιαστές ντομάτες (σε ελαιόλαδο)
  • 1 tsp. Sweet Paprika - 1κ.γ. γλυκιά πάπρικα
  • 1 tsp. Sea Salt - Θαλασσινό αλάτι
  • 1 tsp. Onion Powder - 1κ.γ. κρεμμύδι σε σκόνη
  • 1 tsp. Garlic Granules - 1κ.γ. σκόνη σκόρδου
  • 1 tbsp. Pomegranate Molasses - 1κ.γ. μελάσα
  • 1 tsp. Brown Sugar - 1κ.γ. Καστανή ζάχαρη
  • 1 tbsp. Balsamic Vinegar - 1κ.σ. Βαλσάμικο ξύδι
  • 1 tsp. Black Pepper - Μαύρο πιπέρι
  • 1 c Chopped Green Pimento Olives - Ψιλοκομμένες πράσινες Ελιές
  • 2 tbsp. Black Olive Paste - Μαύρο Πάστα Ελιάς
  • 1/2 c Capers - 0.5φλτ κάπαρη


  1. Add everything, except the green olives and the capers, into a food processor.
  2. Blend everything together until smooth and transfer into a sauce pan.
  3. Add the green pimento olives and capers and heat through.
  4. Serve on pasta or in a sub.



  1. Nina 2nd March 2017 at 7:22 pm - Reply

    Gonna try these tonight, will let u know

  2. Nina 3rd March 2017 at 10:49 pm - Reply

    Husband ate this with spaghetti, him being a meat eater, loved it n cleared the plate. That is the highest grade for me!!!!! Me, I had the “meatballs” on ryvita, with a side of green salad. Yummy,

    • Michelle Limbouris Haddad 24th May 2017 at 11:57 am - Reply

      That is such a compliment, glad you both enjoyed them! xx

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