Lamb meatballs & aubergine in tomato sauce
8
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Minced lamb and aubergine are typical ingredients in Greek cuisine and these tasty meatballs have a distinct flavour of the Mediterranean.
Ingredients
Aubergine
1 medium, cut into large chunks
Calorie controlled cooking spray
8 spray(s)
Parsley, fresh
4 sprig(s), fresh, small bunch, chopped
Bulgur wheat, dry
40 g
Lean Lamb Mince (less than 16% fat), raw
350 g
Onion
½ medium, grated finely
Garlic
2 clove(s), crushed
Ground Cumin
2 teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Parsley, fresh
10 g, handful, chopped
Onion
1 medium, chopped
Olive Oil
1 teaspoon(s)
Garlic
2 clove(s), crushed
Thyme, Fresh
3 sprig(s)
Bay leaf, dry
1 leaf/leaves
Tinned Tomatoes
400 g
Tomato Purèe
2 tablespoon(s), level
Vegetable stock cube
½ cube(s), 250ml stock
Instructions
1
Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the aubergine on a baking tray and mist with the cooking spray. Roast for 20 minutes, or until soft.
2
Meanwhile, cover the bulgur wheat with boiling water and leave to absorb for 5 minutes. Put all the remaining meatball ingredients into a bowl, season and knead together. Drain the bulgur wheat, add to the bowl and mix well. Next, take golf ball-sized portions of the mixture and roll into 16 meatballs. Chill on a plate for 30 minutes.
3
To make the sauce, fry the onion in the oil until lightly coloured. Add the garlic and continue to fry. Next, add the herbs and tomatoes, followed by the tomato purée and vegetable stock. Bring the sauce to the boil and season.
4
Brown the meatballs in a frying pan misted with cooking spray before adding them to the sauce and simmering for 30 minutes. Stir in the aubergine 15 minutes before the end of the cooking time. Just before serving, add the chopped parsley.
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