Meatballs with Aubergine and Lime Yoghurt

Meatballs with Aubergine and Lime Yoghurt

Meatballs with Aubergine and Lime Yoghurt

Meatballs with Aubergine and Lime Yoghurt

For the lime yoghurt

Ingredients

360
g
natural yoghurt
1
unwaxed lime, zest grated, and 1 teaspoon juice
1
handful
finely chopped mint leaves
1
pinch
salt

For the meatballs

Ingredients

800
g
minced beef and pork
1
can
chickpeas, rinsed, drained
1 large
handful
dried breadcrumbs
1
onion, finely chopped
1
clove
garlic, finely chopped
1
egg, lightly beaten
3
tablespoon
freshly grated Parmesan
1/4
teaspoon
cayenne pepper, or to taste
1 1/2
teaspoon
salt

For the aubergines

Ingredients

500
g
aubergines, cut into 1cm thick slices
2
tablespoon
olive oil
3/4
tablespoon
salt
pinch
freshly ground black pepper
100
g
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.