Roasted Eggplant with Apricot Lamb Meatballs & Artichoke Hummus
Roasted Eggplant gets a serious flavour boost from an artichoke-spiked hummus, a tangy lemon yogurt sauce and apricot studded mini lamb meatballs.
Ingredients
Artichoke Hummus
- 1 (540 ml, 18 fl oz) can chickpeas drained and rinsed
- 1/2 tsp baking soda
- 2 cloves garlic minced
- 1/2 lemon juiced
- 1 (170 ml, 6 fl oz) jar marinated artichokes drained
- 2 tbsp tahini
- 3/4 tsp salt
- 1 tbsp sesame oil
- 1/4 cup water
Lemon Yogurt Sauce
- 1/2 cup Greek yogurt
- 2 cloves garlic minced
- 1 lemon juiced
- 1 tbsp water
- 1 tsp sesame oil
- 1/2 tsp salt
Roast Eggplant
- 2 small eggplants
- 1/3 cup olive oil
- 2 tsp salt
Apricot Lamb Meatballs*
- 250g (9oz) ground lamb
- 1 clove garlic minced
- 1/2 orange zested
- 6 dried apricots finely minced
- 2 tbsp curly parsley finely chopped
- 1 tbsp mint finely chopped
- 2 tsp za'atar
- 3/4 tsp salt
- 2 tbsp olive oil
Garnish
- 1 pomegranate skin removed
- 2 tbsp curly parsley coarsely chopped
- fresh mint leaves for sprinkling
Instructions
Artichoke Hummus
- Place the chickpeas in a small saucepan and cover with roughly an inch of cold water. Stir in the baking soda and bring to a boil. Reduce to a simmer and let cook for 10 minutes. You want the chickpeas to be quite mushy, this will create a silky hummus. Once the chickpeas are well cooked, drain and set them aside to cool.
- While the chickpeas are cooking, combine the garlic and lemon juice in a small bowl and set aside until ready to use. This will take the bite out of the garlic.
- Once the chickpeas are cool, pour the lemon juice and garlic in a large food processor. Add the tahini, salt, and marinated artichokes. Blitz until smooth.
- Add the chickpeas to the food processor and blitz until a smooth, thick paste forms. Set the food processor to low and stream in the water followed by the sesame oil. Blitz until very smooth and silky.
- Transfer the hummus to a bowl, cover, and place in the fridge. Keep in the fridge until ready to serve.
Lemon Yogurt Sauce
- Place all the ingredients in a medium-sized bowl and whisk until combined. Transfer the mixture to a bowl and cover. Keep refrigerated until ready to serve.
Roasted Eggplant
- Preheat the oven to 400°F. Brush some olive oil over the surface of one large baking sheets. Set aside.
- Slice both eggplants down the center, lengthwise. Score the flesh of each half in a crosshatch formation. Brush olive oil on both sides of the eggplant and sprinkle salt on both sides as well.
- Place the eggplant halves cut-side-down on the baking sheet and roast for 35 minutes. Let the eggplant cool, undisturbed, for 10 minutes.
- Using a spatula, carefully take the eggplant halves off of the baking sheet and transfer to a serving platter.
Apricot Lamb Meatballs*
- Place all ingredients in a large bowl and, using a clean hand, mix until all the ingredients are well integrated. Take care not to over mix.
- Shape the meat mixture into a series of 1/2 inch balls and transfer to a plate. Heat the oil in a large skillet over medium-high heat until shimmering. Add half of the meatballs to the skillet and reduce the heat to medium. Cook the meatballs for 3-5 minutes, shaking the pan often. Repeat with the remaining meatballs.
- Transfer the meatballs to a plate lined with paper towel to drain. Keep warm until ready to serve.
To Assemble
- Spread Artichoke Hummus over the surface of each eggplant half. Divide the meatballs between the eggplant halves and drizzle with the Lemon Yogurt Sauce. Garnish with pomegranate aril, curly parsley, and fresh mint. Serve immediately.
Notes
* I advise you to refrain from making your meatballs until the eggplant is in the oven. That way both will be hot when it's time to serve.