Blue bowl with ellbow pasta covered with red tomato sauce and aubergine quinoa balls on a white table
Vegan

Aubergine Balls with Pasta

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

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Aubergine Balls with Pasta

Pasta

Blue bowl with ellbow pasta covered with red tomato sauce and aubergine quinoa balls on a white table
page.recipe.timing.0 55 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients10 page.recipe.ingredients

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  • 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

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

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Aubergine Balls with Pasta

Pasta

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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

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