LAMB MEATBALLS WITH AUBERGINE AND MINT YOGHURT
Serves four
- 400 g EMH minced lamb
- 1 packet (35 g) tandoori spice mix
- 1 egg
aubergine spread:
- 1 large aubergine
- cold-pressed olive oil
- 2 garlic cloves
- 3 tbsp tahini paste
- 2 tbsp lemon juice
- a small handful of flat-leaf parsley
mint yoghurt:
- a large handful of mint
- plain yoghurt
- salt
for serving:
- pomegranate seeds
- mint leaves
flatbreads:
- 200 g flour + extra for dusting
- 1/2 tsp baking powder with a pinch of salt
- 1 tbsp cold-pressed olive oil
- 3 tbsp plain Greek yoghurt
- 125 ml milk
Mix the flour, baking powder and salt together, make a well in the centre and pour in the milk, yoghurt and oil. Knead into a dough, wrap in cling film and leave to rest for half an hour. Cut the aubergine in half, brush the cut sides with olive oil, place cut-side down on a baking tray lined with baking paper and bake in a preheated 200-degree oven for 30 minutes or until soft. Peel the garlic cloves and grate, chop the parsley. Remove the aubergine from the oven, let it cool, place on a sieve and push through, discard whatever doesn't pass through. Then stir in the lemon juice, garlic, tahini paste and olive oil until you have a smooth, creamy sauce. Add the parsley, season with salt and cayenne pepper, then set aside. For the mint yoghurt, chop the mint, mix with yoghurt and season with salt. Divide the dough into four equal parts, dust the work surface with flour and roll into oval flatbreads. Heat a pan and cook the breads without oil until golden on both sides. Mix the minced lamb with the egg and tandoori paste, wet your hands under cold water and shape into equal-sized balls. Then heat oil in a pan and fry the meatballs until golden. Spread aubergine sauce on the flatbreads, top with the meatballs, drizzle with mint yoghurt, scatter with pomegranate seeds and mint leaves, then roll up and enjoy!
