Lamb Meatballs with Eggplant
(Polpette alle Melanzane e Agnello)
Ingredients:
2 eggplants
1 lb and 2 oz (500 grams) lean minced lamb
Pinch of dried oregano
2 egg yolks
1 fresh flat-leaf parsley sprig, chopped
4 tablespoons extra virgin olive oil
Salt and pepper
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Wrap the eggplants in foil, place on a baking sheet and bake for about 30 minutes.
Unwrap the eggplants and leave to cool slightly, then cut them in half and scoop out the flesh with a teaspoon.
Mix together the lamb, eggplant flesh, oregano, egg yolks and parsley in a bowl and season with salt and pepper.
Shape the mixture into small meatballs.
Heat the olive oil in a frying pan, add the meatballs and cook over a medium heat, stirring frequently, until golden brown all over.
Transfer to a warm serving dish. Serves 4.