Oven baked aubergine recipe with Meat Balls

Oven baked aubergine recipe with Meat Balls


4 servings


  • 2 boxes The Vegetarian Butcher Unbelievaballs
  • 2 aubergines
  • 2 tins of diced tomatoes
  • 2 shallots
  • 2 cloves of garlic
  • 10 sprigs of basil
  • 5 sprigs of flat leaf parsley
  • 60 grams of vegan / vegetarian Parmesan cheese (grated)
  • olive oil
  • salt and pepper


  • Preheat the oven to 180 degrees C.

  • Cut the aubergine lengthways into slices (about half an inch thick). Sprinkle the slices with salt and leave for 15 minutes.

  • Finely dice the shallots and squeeze the garlic.

  • Finely chop the herbs.

  • Fry the shallots and garlic in 2 tablespoons of oil until soft.

  • Add the tinned tomatoes.

  • Bring up to the boil and add the chopped herbs. Season to taste with salt and pepper.

  • Pat the aubergine slices dry with kitchen towel and brush them with olive oil. Grill the slices for 5 minutes on a hot grill.

  • Slice the Meat Balls. Put half of the sauce in an oven proof dish. Place the sliced Meat Balls and the aubergine on top.

  • Add some Parmesan cheese. Repeat. Sprinkle the top of the dish with grated Parmesan cheese.

  • Bake for 20 minutes in a hot oven until the top of the dish is nicely browned.

  • Serve with a fresh salad and some toasted farmers' bread.

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