Loaded Lamb Meatballs with Eggplant Hummus

Put bread and milk in a small dish to soak. Heat olive oil in a small frying pan and cook pine nuts and cumin seeds together for 3–4 minutes until lightly golden and fragrant.

Put bread and milk in a food processor and add spices, garlic, chilli flakes, lemon zest, roughly chopped onion and egg. Whiz to combine, add lamb mince and pulse to mix together.

Lastly, add half of the pine nuts and cumin seed mixture and pulse again briefly. Season with salt and pepper then tip into a container, cover and refrigerate for half an hour.

Preheat oven to 200°C.

Roll into 24 large golf ball-sized balls and refrigerate again.

Line an oven tray with baking paper. Put meatballs on the lined tray and lightly spray with oil then bake for 20 minutes, turning once during cooking. Rest the meatballs for 3–4 minutes while the flatbreads heat in the oven, and serve with Eggplant Hummus (recipe below) yoghurt, a drizzle of pomegranate molasses, finely sliced red onion, feta, fresh herbs and the remainder of the pine nuts and cumin seeds. 

Eggplant Hummus

Heat oven to 210°C and line an oven tray with baking paper. Wash and dry eggplants well then poke 7–8 slits in each eggplant with a small sharp knife.

Place on the prepared tray and cook in the hot oven 40–45 minutes until easily pierced with a knife. Trim off stems and chop into large chunks.

Put remaining ingredients in a food processor, add eggplant and whiz to combine. Season to taste with salt and pepper and serve drizzled with a little extra olive oil.