SPICED LAMB MEATBALLS WITH SMOKED EGGPLANT PURÉE + WHIPPED FETA & HERBED SALAD

Serves 1
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Directions

  1. 1Pierce eggplant and roast at 220°C for 30 minutes until soft.
  2. 2Pierce eggplant and roast at 220°C for 30 minutes until soft.
  3. 3Pierce eggplant and roast at 220°C for 30 minutes until soft.
  4. 4Cover eggplant in a bowl with glad wrap for 15 min.
  5. 5Cover eggplant in a bowl with glad wrap for 15 min.
  6. 6Cover eggplant in a bowl with glad wrap for 15 min.
  7. 7Scoop out the flesh & blend with tahini, lemon juice & salt until smooth.
  8. 8Scoop out the flesh & blend with tahini, lemon juice & salt until smooth.
  9. 9Scoop out the flesh & blend with tahini, lemon juice & salt until smooth.
  10. 10Mix lamb mince, onion, garlic, smoked paprika cumin, salt & pepper.
  11. 11Mix lamb mince, onion, garlic, smoked paprika cumin, salt & pepper.
  12. 12Mix lamb mince, onion, garlic, smoked paprika cumin, salt & pepper.
  13. 13Roll into 5–6 meatballs.
  14. 14Roll into 5–6 meatballs.
  15. 15Roll into 5–6 meatballs.
  16. 16Sear in olive oil until browned, then transfer to the oven for 6–8 minutes until cooked through.
  17. 17Sear in olive oil until browned, then transfer to the oven for 6–8 minutes until cooked through.
  18. 18Sear in olive oil until browned, then transfer to the oven for 6–8 minutes until cooked through.
  19. 19Blend feta, yoghurt, lemon & olive oil until smooth and thick.
  20. 20Blend feta, yoghurt, lemon & olive oil until smooth and thick.
  21. 21Blend feta, yoghurt, lemon & olive oil until smooth and thick.
  22. 22Toss herbs, onion with vinegar & salt until all combined.
  23. 23Toss herbs, onion with vinegar & salt until all combined.
  24. 24Toss herbs, onion with vinegar & salt until all combined.
  25. 25Spread eggplant purée on the plate.
  26. 26Spread eggplant purée on the plate.
  27. 27Spread eggplant purée on the plate.
  28. 28Add meatballs, a quenelle of whipped feta, and the pickled herb salad.
  29. 29Add meatballs, a quenelle of whipped feta, and the pickled herb salad.
  30. 30Add meatballs, a quenelle of whipped feta, and the pickled herb salad.
  31. 31Finish with a drizzle of the oil from the meatball pan.
  32. 32Finish with a drizzle of the oil from the meatball pan.
  33. 33Finish with a drizzle of the oil from the meatball pan.

Ingredients

  • 250 g lamb mince
  • 250 g lamb mince
  • 250 g lamb mince
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 0.5 onion, grated
  • 0.5 onion, grated
  • 0.5 onion, grated
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • pepper
  • pepper
  • pepper
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 150 g feta
  • 150 g feta
  • 150 g feta
  • 1 heaped tbsp Greek yoghurt
  • 1 heaped tbsp Greek yoghurt
  • 1 heaped tbsp Greek yoghurt
  • 0.5 lemon, juice
  • 0.5 lemon, juice
  • 0.5 lemon, juice
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 1 cup handful parsley
  • 1 cup handful parsley
  • 1 cup handful parsley
  • 1 cup handful mint
  • 1 cup handful mint
  • 1 cup handful mint
  • 1.5 tbsp red wine vinegar
  • 1.5 tbsp red wine vinegar
  • 1.5 tbsp red wine vinegar
  • 0.5 Lemon zest
  • 0.5 Lemon zest
  • 0.5 Lemon zest
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • pepper
  • pepper
  • pepper

Equipment

ovenbowlblender

Tips

  • Finish with a drizzle of the oil from the meatball pan