Vegan

Aubergine Balls with Pasta

Vegan
Vegetarian
Pasta
Portions2 peopleChangeTiming 55 minsView
Ingredients10 IngredientsViewSwitzerland50 % localView
  • 250  grams aubergines
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 8  grams basil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 20  grams breadcrumbs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  grams elbow pasta
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  clove fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 125  grams fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 80  grams quinoa
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1.25  teaspoons salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 3  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1.5  tablespoons tomato paste
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add water to a medium-sized saucepan and bring to the boil over high heat
Add 80 grams quinoa to the saucepan and cook the quinoa for about 10 minutes until it is soft
Wash 250 grams aubergines, remove the stems and cut them into slices of about 1 cm thickness
Drain the quinoa and set it aside in the saucepan
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams elbow pasta and 1 teaspoon salt to the boiling water and cook the elbow pasta for 10 minutes (or according to package instructions)
Wash 125 grams fresh tomatoes and cut them into pieces of 0.5 cm
Peel 0.5 clove fresh garlic and finely chop it
Drain the elbow pasta with a colander and add them back to the saucepan
Add 0.5 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the aubergine slices to the frying pan and fry them for about 3 minutes on each side
Add the fried aubergine and the quinoa to a blender and blend them until smooth
Transfer the aubergine quinoa paste to a medium-sized bowl, add 8 grams basil, 20 grams breadcrumbs and 0.25 teaspoon salt and mix the ingredients well with a spoon
Form the dough into balls of around 5 cm diameter
Add 1.5 tablespoons sunflower oil to the frying pan and heat up over medium heat until the oil is hot
Place the aubergine balls in the frying pan and fry them all around for about 6 minutes until they are golden brown
Remove the balls from the frying pan and set them aside
Add 1 tablespoon sunflower oil, the tomato pieces and 1.5 tablespoons tomato paste to the frying pan and sauté them for about 5 minutes
Return the balls to the frying pan and mix them well with the sauce
Serve the pasta on plates and top them with the aubergine balls and tomato sauce
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2024 Gourmagine | 🇨🇭 Made in Switzerland

Aubergine Balls with Pasta

Aubergine Recipes

Blue bowl with ellbow pasta covered with red tomato sauce and aubergine quinoa balls on a white table
Timing 55 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 250  grams aubergines
  • 8  grams basil
  • 20  grams breadcrumbs
  • 200  grams elbow pasta
  • 0.5  clove fresh garlic
  • 125  grams fresh tomatoes
  • 80  grams quinoa
  • 1.25  teaspoons salt
  • 3  tablespoons sunflower oil
  • 1.5  tablespoons tomato paste

Scan for more details

Tools

  • 1 large frying pan
  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl

Aubergine Balls with Pasta

Aubergine Recipes

Instructions

Add water to a medium-sized saucepan and bring to the boil over high heat
Add 80 grams quinoa to the saucepan and cook the quinoa for about 10 minutes until it is soft
Wash 250 grams aubergines, remove the stems and cut them into slices of about 1 cm thickness
Drain the quinoa and set it aside in the saucepan
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams elbow pasta and 1 teaspoon salt to the boiling water and cook the elbow pasta for 10 minutes (or according to package instructions)
Wash 125 grams fresh tomatoes and cut them into pieces of 0.5 cm
Peel 0.5 clove fresh garlic and finely chop it
Drain the elbow pasta with a colander and add them back to the saucepan
Add 0.5 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the aubergine slices to the frying pan and fry them for about 3 minutes on each side
Add the fried aubergine and the quinoa to a blender and blend them until smooth
Transfer the aubergine quinoa paste to a medium-sized bowl, add 8 grams basil, 20 grams breadcrumbs and 0.25 teaspoon salt and mix the ingredients well with a spoon
Form the dough into balls of around 5 cm diameter
Add 1.5 tablespoons sunflower oil to the frying pan and heat up over medium heat until the oil is hot
Place the aubergine balls in the frying pan and fry them all around for about 6 minutes until they are golden brown
Remove the balls from the frying pan and set them aside
Add 1 tablespoon sunflower oil, the tomato pieces and 1.5 tablespoons tomato paste to the frying pan and sauté them for about 5 minutes
Return the balls to the frying pan and mix them well with the sauce
Serve the pasta on plates and top them with the aubergine balls and tomato sauce