Lamb Meatballs over Eggplant Puree

This Middle Eastern-inspired dish is a great use for the inevitable eggplant explosion. Any tomatoes are delicious as a garnish here but if you can get Sun Golds, you’re in for a treat. You can grill the meatballs if you set them on skewers.

Serves 4

Ingredients

Puree
3 eggplants
1 garlic clove, minced
½ cup parsley
¼ cup greek yogurt, or other plain yogurt
1 teaspoon lemon juice
splash of red wine vinegar
¼ cup plus 1 teaspoon olive oil
salt and pepper

Meatballs
1 pound ground lamb
1 garlic clove, minced
3 tablespoons minced onion
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
½ teaspoon paprika
¼ cup chopped parsley, plus more for garnish
¼ cup chopped mint
salt and pepper
2 tablespoons olive oil

Garnish
1 cup cherry tomatoes, quartered
½ teaspoon olive oil
½ teaspoon red wine vinegar
pinch each of salt and pepper

Directions:

1. Preheat oven to 400°. Halve eggplants and score the cut side of each eggplant with a knife in a few places. Set them on a baking tray. Brush eggplants with olive oil and season with salt and pepper. Set in oven and bake until browned and soft, about 50-60 minutes. Let them cool completely.
2. Scoop out eggplants’ flesh from their skins and combine in the work bowl of a food processor with garlic, parsley, yogurt, lemon juice, vinegar and 1 teaspoon olive oil. Process until smooth. Season to taste with salt, pepper and more vinegar or lemon juice as desired.
3. Make meatballs: Combine lamb, garlic, onion, spices, parsley, mint and salt and pepper to taste. Form into little footballs, about 2 inches long.
4. Heat a grill pan or frying pan over high heat with 1 tablespoon oil. Add meatballs and cook in batches until browned and firm, about 3 minutes per side. Add more oil to pan as needed.
5. To serve, spoon some puree on each plate. Set 4 meatballs on top and garnish with a sprinkling of tomatoes.