Aubergineballs, a Vegans treat

This recipe is perfect for those of you who just love Swedish meatballs, but don’t want to eat meat or just want a healthier version of this classic.

What you need:

2 Large Aubergines
2-3 dl of Breadcrumbs
2 Yellow Onions
A handful of Fresh Oregano or Thyme.
Milk (I prefer unsweetened, non-dairy milk)
6-8 Potatoes
5 dl of Cream ( I prefer unsweetened,  non-dairy cream)
Salt & Pepper
Vegetable or Chicken Broth
Veggies of your choice to serve with the dish. I use Pickled Red Onions, a Salad, and some Lingonberry jam.

How to do it:

Preheat the oven to 200 degrees C. Split the aubergines in half and put them on an oven tray with some oil, salt, garlic, and pepper. Roast in the oven for about 30 minutes. Meanwhile, peel and boil the potatoes. When the aubergines are cooked all the way through, let them cool down. Finely dice the yellow onions and fry until golden. Add them to a bowl together with a little bit of milk and breadcrumbs. Take the aubergines and scrape out the “meat”, add it to the mixture. Blend it all together and add more breadcrumbs/milk until you are satisfied with the texture of the mixture, it shouldn’t be neither too wet nor dry. Add some fresh herbs, salt and pepper. Start rolling the “balls”. The secret is not to make them too big, otherwise they will be a bit gooey in the middle. A good size is that of a walnut.


While frying the aubergine balls, prepare your side dish and start to boil the cream sauce. Heat up the cream, broth, and some soy. Don’t forget to season with salt and pepper.



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