Name: Lamb Meatballs with Eggplant Yogurt Mezze
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 4 small eggplants (about 2 1/4 pounds); 1 1/2 cups mixed fresh herbs (such as cilantro, parsley and mint); 1 pound ground lamb; 1/2 cup breadcrumbs; 1/4 cup toasted pine nuts; 3 tablespoons plus 2 teaspoons extra-virgin olive oil; 2 cloves garlic, minced; 1 large egg, lightly beaten; Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving; Kosher salt and freshly ground pepper; 1/3 cup plain Greek yogurt; 1/3 cup pomegranate seeds

Directions

Preheat the broiler. Place the eggplants on a foil-lined baking sheet and broil, turning once, until blackened and tender, about 20 minutes. Let cool slightly.
Meanwhile, chop 1/2 cup herbs. Mix with the lamb, breadcrumbs, pine nuts, 1 tablespoon olive oil, the garlic, egg, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Shape the mixture into 12 large meatballs and place on a plate.
Peel off the eggplant skin; discard. Transfer the flesh to a colander and let drain 5 minutes, then transfer to a food processor and pulse until chopped. Scrape into a bowl and stir in 2 tablespoons olive oil and the yogurt; season with salt and pepper.
Line the baking sheet with a clean sheet of foil. Arrange the meatballs on the pan and broil until golden brown and cooked through, 6 to 8 minutes, turning once halfway through.
Toss the pomegranate seeds, remaining 1 cup herbs and 2 teaspoons olive oil, and the lemon juice in a bowl; season with salt and pepper. Spoon the eggplant mash into shallow bowls and top with the meatballs and pomegranate mixture; serve with lemon wedges.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Lamb Meatballs with Eggplant Yogurt Mezze

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