Lamb meatballs and eggplant caviar
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 37 G., saturated fats G., proteins 29 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 560, total fat 37 G., saturated fats G., proteins 29 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
A meat appetizer made from ground lamb mixed with herbs and pine nuts. These savory meatballs are served with mashed fried eggplant, pomegranate seeds, herbs, and lemon wedges. A true gourmet delight.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 small eggplants (about 1 kg.)
- 450 g of minced lamb
- 1.5 cups of fresh herb mix, cilantro, parsley, and mint
- 1/2 cup breadcrumbs
- 1/4 cup toasted pine nuts
- 3 tbsp plus 2 tsp olive oil
- 2 cloves garlic, finely chopped
- 1 large egg, lightly beaten
- Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving
- 1/3 cup plain yogurt
- 1/3 cup pomegranate seeds
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Recipes with similar ingredients: minced lamb, breadcrumbs, cilantro, parsley, mint, yogurt, eggplant caviar, vegetable relish, pomegranate
Cooking the dish according to the recipe:
- Preheat the oven to 350°F. Place the eggplants on a foil-lined baking sheet and cook, turning once halfway through, until blackened and tender, about 20 minutes. Let cool slightly.
- Meanwhile, chop 1/2 cup of the herbs. Combine in a large bowl with the lamb, breadcrumbs, pine nuts, 1 tablespoon of olive oil, garlic, egg, lemon zest, 1 teaspoon of salt, and a few grinds of pepper. Form the mixture into 12 large meatballs and place on a plate.
- Peel and discard the eggplant skin. Transfer the flesh to a colander and let it drain for 5 minutes, then transfer to a food processor and pulse until finely chopped. Scrape into a bowl and stir in 2 tablespoons of olive oil and yogurt; season with salt and pepper.
- Line a baking sheet with a clean sheet of foil. Arrange the meatballs and cook until golden brown and cooked through, 6-8 minutes, turning once halfway through.
- Combine the pomegranate seeds, remaining 1 cup herbs, 2 teaspoons olive oil, and lemon juice in a bowl; season with salt and pepper. Place the eggplant puree in shallow bowls and top with the meatballs and pomegranate mixture. Serve with lemon wedges.
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