Harissa Lamb Meatballs and Charred Aubergine Yoghurt Flatbreads

Good LORD, these are good. Kieran said it was the best thing he’d eaten in years! I have to agree, and luckily for me I have leftovers for lunch today!

I used ready made flatbreads from Tesco, they were quite big so one was more than enough for me.

Recipe serves 5

• 500g Lamb Mince

• 1 Red Onion

• 1 tbsp Harissa

• 1/2 tsp Ground Cumin

• 1/2 tsp Ground Coriander

• 1 tsp Smoked Paprika

• 1 tsp Garlic Granules

• 30g Breadcrumbs

• 1 tin Chopped Tomatoes

• 1 Egg

• 1 Aubergine

• 150g Fat Free Greek Yoghurt

• Fresh Coriander

• Salt and Pepper

• 5 Flatbreads

Finely dice the Onion, then half and score the Aubergine.

In a pan soften the Red Onion in a little oil with some salt on a medium heat. Chargrill the Aubergine with a little oil and salt too… if you don’t have a chargrill pan, you can grill until charred.

Add the Harissa, Spices and Garlic granules to the Onion and cook for a few minutes, then transfer to a large bowl and leave to cool. Put the charred Aubergine in an oven on 180’ and roast for 20 minutes.

Add the Lamb mince, Breadcrumbs and Egg to the Onion and mix together, add a big pinch of Salt to season.

Roll into meatballs, I made 24 in total.

Heat a large non stick pan, add the Meatballs and brown off, you shouldn’t need any additional oil as Lamb mince is naturally high in fat.

Add the tin of chopped Tomatoes and simmer for 15 minutes.

Once the Aubergine is cooked, scoop out the inside and mash with a fork, mixing with the Greek Yoghurt and plenty of chopped Coriander.

Once the Meatballs have been simmering for 15 minutes, add Salt and Pepper to taste.

Toast the Flatbreads then add the Aubergine Yoghurt with the Meatballs on top and lots of fresh Coriander.

This will be going on our weekly menu for the foreseeable, so, SO good!

Hope you enjoy!

L x