Lamb Meatballs with Eggplant Mash

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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