Spiced lamb meatballs
Ingredients for 4 portionsPer portion: 1339 kJ / 320 kcal |
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Preparation
Preparation time: 35 mins |
Turn the grill of the oven on. Put the eggplants inside and cook 15 minutes, by turning 2 to 3 times. Remove from the oven and let cooling.
Cut the eggplants in two, remove the pulp, squeeze it with a folk. Add the oil, 2 t s of Chili Ponzu sauce, the sliced onions. Mix and spread the preparation into the half eggplants. Put them into a dish and place into the oven at 150°C in order to keep them warm.)
Blend the bread, add the chopped herbs, the sliced onions into a salad bowl. Add the meat, the spices, the Chili Ponzu sauce and mix.
In the palms of the hands, form and roll the meatballs at the size of a big nut. Heat the oil in a saucepan, add the meatballs and cook 2 to 3 minutes, until that they are brown. Drain by putting the meatballs on some kitchen paper.
Dress by putting ½ eggplant with meatballs, add cumin seeds and some mint leaves.