Lamb Meatballs with Roasted Eggplant Sauce
Ruth Droullard
A wonderful Italian dish to satisfy hearty winter appetites.
ingredients
- Meatballs
- • 1-1/2 lbs. ground lamb
- • 3/4 Tbsp. salt
- • 1/3 Tbsp. freshly ground black pepper
- • 1/3 tsp. ground nutmeg
- • 1/8 tsp. cayenne pepper
- • 1/3 c. chopped Italian parsley
- • 1/3 c. chopped fresh mint
- • 1/2 onion, minced
- • 3 cloves garlic, minced
- • 1-1 /2 Tbsp. tomato paste
- • 1/3 c. pine nuts (optional)
- Sauce
- • 3 eggplants
- • 1/4. c. extra-virgin olive oil
- • 1-1/2 onions, minced
- • 3 cloves garlic, minced
- • 6 plum tomatoes, peeled, seeded,
- chopped
directions
- 1
Prepare meatballs: Combine all the
- 2
ingredients until completely mixed.
- 3
Wet hands so mixture won’t stick while
- 4
shaping, and form into walnut-sized balls.
- 5
Prepare sauce: Preheat the broiler. Pierce the eggplants with a fork; place them on a baking sheet lined with aluminum foil.
- 6
Broil until tender and the skin is charred all over, turning once, about 15 minutes.
- 7
Slit the eggplants in half lengthwise and let the steam out (be careful, they’re hot). Scoop out the flesh; let it drain in a colander. Meanwhile, heat the olive oil in a deep, wide pan. Brown the meatballs on all sides. Stir in onions and garlic, cooking until wilted. Stir in tomatoes and eggplant,
- 8
season with salt and pepper (remember
- 9
that the meatballs are already salty) and cover pan partially with lid. Simmer 10 minutes, or until the eggplants have formed a thick, rich sauce. Serve hot over warm rice.
Source: Ruth Droullard
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