Lamb meatballs and griddled aubergines
If you are eating a low-carb, high-protein diet, this easy lamb meatballs and griddled aubergine recipe is great, and quick enough to cook on a weeknight. The meatballs are made with lean lamb meat and baked, instead of fried, to make them a bit less fatty.
- 500g low fat lamb mince
- 1 tbsp dried oregano
- 2 tbsp fresh chopped parsley
- 1/2 cup breadcrumbs
- 1 tbsp djion mustard
- 1 egg
- 2 tbsp olive oil
- 1 red onion
- 300g chopped tomatoes
- 3 anchovies
- 1 aubergine, sliced lengthways
- Salt and pepper to taste
Step one: Pre heat the oven to 190′. Mix together the lamb mince, dried oregano, parsley, breadcrumbs, mustard, egg and a bit of salt and pepper. Get your hands in there!
Step two: Form into balls about the size of a ping pong ball and pop onto a baking tray covered in baking parchment. Bake in the oven for around 25 minutes, or until cooked through.
Step three: Heat half the olive oil and cook the onions on a very low heat until soft, then add the tomatoes and the anchovies. Cook for around 15-20 minutes.
Step four: Heat the other half of the olive on the griddle and when it’s really hot, add the aubergines. Cook for 4-5 minutes on each side, or until they are cooked through.
That’s it! Layer some aubergine, some tomato sauce and some meatballs, and then top with grated parmesan. Mmmmmm.