For the lime yoghurt
For the meatballs
For the aubergines
- 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.
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