500gms Lamb Mince
400gms Eggplant finely diced
2 cloves of garlic
1/3 cup chopped italian parsley
1/3 cup chopped mint
Rind of 1 lemon grated
Sea Salt & Freshly Ground pepper
Salt the egg plant for at least 10 minutes, rinse and dice, spread onto an oven tray and drizzle with olive oil, roast until golden (approx 20 mins at 180 degrees celcius) You will need to move them about a bit too.
Put all the other ingredients into a bowl, once the eggplant is ready allow it to cool slightly and add to the mix. Mix it all together and shape into balls. The recipe said to use a non stick frying pan – which is definitely a good idea as the mix is quite soft and they will stick. Pan fry gently in olive oil to colour and then transfer to an oven tray and bake to finish.
If you are planning ahead, you could pan fry them and then set aside till you need them and finish them off in the oven.
The Original recipe comes from Donna Hay Seasons cookbook, but she used beef mince & includes 200gms of Feta. We’ve found after making them several times that with the feta they’re very very salty, almost too salty to eat so I’ve decided to leave out the feta which also makes them less messy to make. If you decide to include the feta then please make sure you rinse the eggplant really well and perhaps don’t bother adding an extra salt.
If you are planning on making them to serve at a party then I would recommend rolling the mix in breadcrumbs prior to cooking as it helps to hold them together & serve them with some minted yoghart labne.
They’re a hit with everyone and great served with Rice & salad or in a bread roll.