Meatballs with Aubergine and Lime Yoghurt

360

natural yoghurt

unwaxed lime, zest grated, and 1 teaspoon juice

handful

finely chopped mint leaves

pinch

salt

800

minced beef and pork

can

chickpeas, rinsed, drained

1 large

handful

dried breadcrumbs

onion, finely chopped

clove

garlic, finely chopped

egg, lightly beaten

tablespoon

freshly grated Parmesan

1/4

teaspoon

cayenne pepper, or to taste

1 1/2

teaspoon

salt

500

aubergines, cut into 1cm thick slices

tablespoon

olive oil

3/4

tablespoon

salt

pinch

freshly ground black pepper

100

red currants

Preparation:

Preheat the oven to 200°C. Line a baking tray with baking paper.
For the lime yoghurt, combine all the ingredients in a small bowl, cover and refrigerate.
For the meatballs, put the meat in a bowl. Use a fork to mash half of the chickpeas (set the rest aside) and add to the bowl with the remaining ingredients. Mix well with your hands.
With wet hands, divide the meatball mixture into 8 equal portions, shape into balls and coat in the breadcrumbs. Place the meatballs on one half of the lined backing tray.
For the aubgergines, use the tip of a sharp knife to score the cut surfaces of the aubergines several times and place them on the baking tray next to the meatballs.
Drizzle the meatballs and aubergine slices with oil and season with salt and pepper. Scatter the remaining the chickpeas over the top.
Roast in the over for 40–50 minutes until the aubergines are tender and the meat is cooked through (test with a knife to make sure).
Turn the aubergines once during the cooking time so they cook evenly.
When everything is cooked to your liking, arrange the aubergines, meatballs and chickpeas on a serving plate, top with the red currants and serve with the lime yoghurt on the side.