Lamb and feta balls with smoky hummus
( SERVES 4 )
There are two ways to roast your aubergine: on the gas element or in a hot oven. The gas will give it a nice smoky flavour. If you don’t use all the hummus, leave a little in the fridge to add to a cheese platter or sandwich at a later date.
|450 g||Lamb mince|
|1||Garlic clove, minced|
|½ cup||Fresh breadcrumbs|
|½ cup||Chopped mint|
|100 g||Feta, crumbled|
|1 tsp||Dried oregano|
|¼ tsp||Salt and freshly ground black pepper|
|1 Tbsp||Oil, for cooking|
- For the meatballs, into a large bowl place the mince, garlic, breadcrumbs, mint, feta, oregano, egg yolk, salt and pepper, mix well. Roll into walnut-sized balls and set aside until ready to cook.
- On a gas hob scorch the aubergine all over, turning for even cooking. The outside will blacken. Remove and allow to cool before scooping out the inside.
- For the hummus, into a kitchen processor place the chickpeas, tahini, garlic, lemon zest, juice and olive oil. Add the cooled aubergine then blitz until well combined and smooth. Season with salt and pepper.
- For cooking the meatballs, heat the oil in a large frying pan. Add the balls, turning until cooked through.
- To serve, spread some hummus on to a plate, add the meatballs and pomegranate.
Serve with warm bread, rocket and a dollop of yoghurt.
See more of Angela's winter wonder recipes: