Eggplant and Feta Meatballs with Tzatziki

Eggplant changes everything

These are seriously delicious balls of goodness. The addition of eggplant not only means you’ll need less meat, but it also keep the meatballs super moist.

Serve with Tzatziki (recipe below) and salad for supper, or as part of a larger mezze platter.

Leftover meatballs and tzatziki make for terrific sandwiches. Use crusty sourdough bread or stuff a pita and garnish with peppery leaves like arugula or cress.

Ingredients

  • 1 large eggplant, chopped into small dice.
  • 2 tbsp olive oil
  • 500g (1lb) ground beef
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup chopped mint leaves
  • 2 cloves garlic, minced
  • 1 tbsp grated lemon zest
  • 1 packet feta cheese (about 200g), crumbled
  • salt and pepper

Instructions

Heat the oven to 180°C (355°F). On a baking tray, toss the eggplant and the oil to coat. Roast for 30 minutes, or until golden. Remove from the oven and let cool.

Place eggplant, beef, parsley, mint, garlic, lemon rind, feta, salt and pepper in a bowl and combine well.

Roll into tablespoon-sized balls. Place a little olive oil into a non-stick frying pan and brown the meatballs in batches (a non-stick pan is pretty essential here, these stick terribly!), about 4 minutes. Put the balls onto a baking tray and cook for another 8 minutes or so, until cooked through.

Serve with tzatziki (see below)

Tzatziki

Ingredients

  • 2 cups Greek yogurt
  • 1 lebanese cucumber, grated
  • 2 tbsp chopped mint leaves
  • 1 clove garlic, minced
  • 1 tbsp honey
  • 1/2 tsp ground cumin
  • salt and pepper

Instructions

Put all ingredients in a bowl and stir to combine. Best if made about a half hour before eating as it allows the flavours to mingle.

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This entry was posted in Eggplant, Meat, Meatballs and tagged , , , , . Bookmark the permalink.

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