Name: Italian meatballs with eggplant puree & tomato salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium eggplants (460g); 500 beef and lamb italian-style meatballs; 2 cloves garlic, quartered; 2 tablespoons tahini; ¾ cup (200g) greek-style yoghurt; 2 tablespoons lemon juice; 100 grams rocket (arugula) leaves; 2 tablespoons olive oil; 4 pitta pocket breads (340g), warmed; 1 lemon (140g), cut into wedges; Tomato salsa; 3 medium tomatoes (450g), chopped coarsely; ¼ cup finely chopped fresh mint; 2 tablespoons finely chopped fresh flat-leaf parsley

Pre-made meatballs served with a fresh salsa, creamy eggplant puree and pita bread make a quick and easy dinner.

Ingredients

2 medium eggplants (460g)

500 beef and lamb italian-style meatballs

2 cloves garlic, quartered

2 tablespoons tahini

¾ cup (200g) greek-style yoghurt

2 tablespoons lemon juice

100 grams rocket (arugula) leaves

2 tablespoons olive oil

4 pitta pocket breads (340g), warmed

1 lemon (140g), cut into wedges

Tomato salsa

3 medium tomatoes (450g), chopped coarsely

¼ cup finely chopped fresh mint

2 tablespoons finely chopped fresh flat-leaf parsley

Method

1.Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern on the cut side. Cook eggplant, cut-side down, on a heated oiled grill plate (or grill pan or barbecue), for 10 minutes or until tender and soft. Cool slightly.

2.Cook meatballs on same grill plate, turning, for 10 minutes or until browned all over and cooked through. Remove from grill; cover to keep warm.

3.Using a spoon, scoop eggplant flesh from skin. Discard skin. Blend or process eggplant flesh with garlic, tahini, yoghurt and juice until almost smooth; season to taste.

4.Make tomato salsa. Combine ingredients in a medium bowl; season to taste.

5.Serve meatballs with eggplant puree, rocket and salsa; drizzle with oil. Accompany with pitta and lemon wedges.

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