2 large oval purple eggplants
6 tomatoes, each cut into 8 wedges
2 capsicums, cut into rough chunks
sea salt and ground pepper
600 grams lamb mince
1 egg, beaten
Garlic & Herb salt
VIRTUO Medium Extra Virgin Olive Oil
1 cup thick plain Greek yoghurt
optional garnishes: toasted pine nuts or almonds, chopped Italian parsley, sliced spring onions
Preheat the oven to 190°C.
Cut the eggplants into chunks. Pour a generous drizzle of VIRTUO Medium extra virgin olive oil into a large roasting dish and add the eggplant, tossing to coat well in the oil. Season with salt and pepper.
Roast for 10 minutes then check and toss with more oil as necessary. The eggplant should be well dressed. Roast for a further 10 minutes.
Reduce the oven to 180°C.
Carefully mix the tomatoes and capsicum through the eggplant and continue to roast until the vegetable are tender but not totally collapsing.
Meatballs: Combine the lamb mince and the egg then season with the garlic and herb salt.
Using your hands, form into golf ball sized meatballs.
Place on a baking paper lined tray and bake in the oven for 10 to 15 minutes or until fully cooked through, turning once or twice.
The baking paper will collect the fat released from the meat balls and can easily be discarded before adding the meatballs to the vegetables).
Remove the vegetables from the oven and add olives and capers to your taste.
Transfer to a serving platter and nestle the meatballs amongst the vegetables.
Drizzle the salad with VIRTUO Medium extra virgin olive oil and top with dollops of yoghurt and the nuts, parsley and spring onions if using.
Serve with crusty bread and more VIRTUO extra virgin olive oil!