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Aubergine meatballs in tomato sauce

Vegan and delicious summer recipe


  1. Crash the cumin in the mortar

  2. Soak the broken linseed

  3. Chop the onion and mash the garlic

  4. Peel the eggplants and chop them finely

  5. Fry the onion

  6. Add the garlic and after 1 minute, add the eggplants

  7. Cover with the lid and simmer, stirring every now and then, until they soften

  8. Add a little salt and lower the heat.

  9. Simmer for about 20 minutes, remove and let cool

  10. Grate the tomato and mix it with the paste and the pureed tomato

  11. Add sugar, cumin, allspice and salt and pepper

  12. Coarsely chop the parsley and place it with 2 cloves of garlic and coarse salt in the mortar to make a paste

  13. Mix the eggplant with the paste, the breadcrumbs, the flaxseed, salt, pepper and cumin

  14. Shape the meatballs 

  15. Flour and fry evenly on all sides

  16. Add the garlic and tomato to a little olive oil and boil, until the sauce thickens

  17. Add the meatballs, cover and simmer for a further 10 minutes


For the meatballs

1 kg of eggplants (Aubergines)

About 100 g of breadcrumbs

1 medium onion

2-5 cloves of garlic

½ bunch of parsley

½ tsp ground cumin

40 g linseed, 

80 ml of water



Olive oil for frying


For the sauce

400 g canned peeled tomatoes

500 g fresh tomato

1 tbsp tomato paste

2-3 cloves of garlic

½ tbsp. chili flakes (optional)

1 teaspoon sugar

5 allspice grains

½ tbsp. cumin or as much as you like

Salt & Pepper

Olive oil

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