Lamb Meatballs with Eggplant, Chickpeas, Harissa and Sun Dried Tomato. These perfectly tender meatballs are enhanced by the beautiful flavours of eggplant and sun dried tomatoes.
500g lamb mince
3 garlic cloves, chopped
2 tbsp harissa paste, plus extra, to serve
¼ cup olive oil
1 (350g) medium eggplant, diced into 2cm pieces
1 red capsicum, diced
1 onion, sliced
1 tsp ground coriander
¾ cup sun-dried tomatoes, cut into strips
400g can chickpeas, drained, rinsed
1 cup coarsely chopped parsley leaves
2 tbsp lemon juice
Greek-style yoghurt, to serve
Baby Swiss chard leaves, to garnish
Combine mince with garlic and harissa, then roll into 1 tablespoon meatballs. Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Cook meatballs for 3-4 minutes or until browned and almost cooked through. Remove from pan and set aside.
Pour remaining oil into pan, then cook eggplant for 4 minutes or until browned. Add capsicum and onion. Cook, stirring, for a further 3-4 minutes or until softened. Add ground coriander and sun-dried tomatoes for a minute. Return meatballs to pan and add chickpeas. Cook until heated through and meatballs are cooked through. Stir through parsley and lemon juice. Season to taste. To serve, top with yoghurt, extra harissa and chard leaves.