Serves 1
Directions
- 1Pierce eggplant and roast at 220°C for 30 minutes until soft.
- 2Cover eggplant in a bowl with glad wrap for 15 min.
- 3Scoop out the flesh & blend with tahini, lemon juice & salt until smooth.
- 4Mix lamb mince, onion, garlic, smoked paprika cumin, salt & pepper.
- 5Roll into 5–6 meatballs.
- 6Sear in olive oil until browned, then transfer to the oven for 6–8 minutes until cooked through.
- 7Blend feta, yoghurt, lemon & olive oil until smooth and thick.
- 8Toss herbs, onion with vinegar & salt until all combined.
- 9Spread eggplant purée on the plate.
- 10Add meatballs, a quenelle of whipped feta, and the pickled herb salad.
- 11Finish with a drizzle of the oil from the meatball pan.
Ingredients
- 250 g lamb mince
- 1 garlic clove, grated
- 0.5 onion, grated
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp Salt
- pepper
- Olive oil
- 1 eggplant
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 pinch Salt
- 150 g feta
- 1 heaped tbsp Greek yoghurt
- 0.5 lemon, juice
- 0.5 tbsp olive oil
- 0.5 red onion, thinly sliced
- 1 cup handful parsley
- 1 cup handful mint
- 1.5 tbsp red wine vinegar
- 0.5 Lemon zest
- 1 pinch salt
- pepper
Equipment
ovenbowlblender
Tips
- Finish with a drizzle of the oil from the meatball pan
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