Recipe Tip: Meatballs with Aubergine and Lime Yoghurt

Instructions

1. Step 1

   Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Step 2

   For the lime yoghurt, combine all the ingredients in a small bowl, cover and refrigerate.

3. Step 3

   For the meatballs, put the meat in a bowl. Use a fork to mash half of the chickpeas (set the rest aside) and add to the bowl with the remaining ingredients. Mix well with your hands.

4. Step 4

   With wet hands, divide the meatball mixture into 8 equal portions, shape into balls and coat in the breadcrumbs. Place the meatballs on one half of the lined backing tray.

5. Step 5

   For the aubgergines, use the tip of a sharp knife to score the cut surfaces of the aubergines several times and place them on the baking tray next to the meatballs.

6. Step 6

   Drizzle the meatballs and aubergine slices with oil and season with salt and pepper. Scatter the remaining the chickpeas over the top.

7. Step 7

   Roast in the over for 40–50 minutes until the aubergines are tender and the meat is cooked through (test with a knife to make sure).

8. Step 8

   Turn the aubergines once during the cooking time so they cook evenly.

9. Step 9

   When everything is cooked to your liking, arrange the aubergines, meatballs and chickpeas on a serving plate, top with the red currants and serve with the lime yoghurt on the side.