Aubergine ‘No Meat’ Meat Balls 

The other day I bought some Aubergine and the plan was to sauté them and have them with Yam just the way my Dad likes them but I just didn’t seem to get round to it. I was going to get rid of them when I remembered I had seen a recipe in my Abel and Cole “Veg Box Companion” cookbook  for “Aubergine No Meat Meat Balls”.

Those who know me know I am a long way away from being vegetarian as I do love my meat but this is definitely yummy and a testament to the fact that Vegetables don’t have to be boring.

This recipe is yummy and is definitely not just for vegetarians and Vegans. 🙂

Aubergine No Meat Meatballs 

You will need

  • A few splashes of olive oil
  • 2 Aubergines cut into small cubes
  • 1 small onion finely chopped
  • 3 garlic cloves, finely chopped
  • Sea salt and freshly ground pepper
  • 1 lemon,  juice and zest
  • A handful of pitted olives
  • 1 red chilli, finely chopped (or a pinch of chilli powder)
  • A large handful of fresh basil or 1 tbsp chopped rosemary leaves
  • 1 Tbsp balsamic vinegar or Apple cider vinegar
  • 1 mug of breadcrumbs
  • 4 tbsp of pine nuts (optional)



  • Place a large pan over medium heat. Sizzle the aubergine and onion in a bit of oil


  • When they’ve picked up a little colour and are almost done, add garlic, a squeeze of lemon juice and lemon zest.
  • Tip into a food processor with the olives, chilli, herbs, vinegar, breadcrumbs and pine nuts(if using) You can also chop everything on a large chopping board and mix. Season.




  • Taste and add more seasoning as needed. If it’s too wet you can add more breadcrumbs. If too dry add a bit of olive oil.
  • Shape into balls and fry in some Olive oil until brown all over.


  • Serve with tomatoes sauce and eat with rice or pasta!




Scottish Oatcakes topped with Mango Chutney



My first experience of Scottish oatcakes were shop bought and I must say I do love them, but after making these not sure I would eat another shop bought one without feeling cheated.

These make a great snack or quick breakfast for those busy mornings when a proper breakfast is not feasible. Oats generally make a good breakfast as they are known to provide a steady release of  energy which can help cut down cravings and therefore the urge to snack before lunch.


225g oats

Oats are a healthy, whole grain ingredient. They provide carbohydrate, protein, fibre, vitamins and minerals, as well as antioxidants and other important nutrients.

60g Whole-wheat flour

The original recipe uses whole-wheat flour but I substituted this for buckwheat flour because I had some buckwheat flour at home and plus experts tell us its a healthy option. Will be trying rice flour next. 🙂

60g Butter

Butter is often stated as the oil/fat of choice when cooking at high heat. This is because unlike other fats and oils which can get damaged when exposed to high temperatures, butter, ghee, coconut oil and olive oil remain stable on high heat.

Some commenters have use 3 tablespoon of olive oil in place of butter. Will be trying coconut oil when making my next batch

1/2 tsp bicarbonate of soda

1 tsp salt

1/2 tsp sugar

60-80 ml hot water


  1. Pre-heat the oven to 190C.
  2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
  3. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
  4. Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
  5. Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcake depends – of course – on the size of cutter you use. I used a drinking glass as my cutter
  6. Place the oat cakes on a baking tray and bake for approx. 20-mins or until slightly golden brown

I topped mine with some mango chutney and they tasted lovely! You can however top with cheese, jam,chutney or spread of your choice.