Lamb minced meat appetizer mixed with greens and cedar nuts. These savory meatballs are served with mashed potatoes fried eggplant, pomegranate seeds, herbs and lemon slices. A real treat for gourmets. value of one serving: (4 total) Calories 560, total fat 37 g., saturated fats, proteins 29 g, carbohydrates 29 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 small eggplants (about 1 kg.)
- 450 gr minced lamb
- 1.5 tbsp. mixtures of fresh herbs, cilantro, parsley and mint
- 1/2 tbsp. breadcrumbs
- 1/4 Art. roasted pine nuts
- 3 tbsp. l plus 2 tsp olive oil
- 2 garlic cloves, finely chopped
- 1 large egg, slightly beaten
- Finely grated zest of 1 lemon plus 2 tsp. lemon juice plus lemon slices for serving
- 1/3 Art. yogurt without additives
- 1/3 Art. pomegranate seeds
Recipes with similar ingredients: minced mutton, breading crackers, cilantro, parsley, mint, yogurt, eggplant caviar, relish pomegranate vegetable
Recipe preparation:
- Preheat the oven. Place the eggplant on a baking sheet, covered with foil and fry, turning over once in the process fry until they turn black and soft, for about 20 minutes Let cool slightly.
- Meanwhile, chop 1/2 tbsp. herbs. Mix in a large bowl with lamb, breadcrumbs, pine nuts, 1 tbsp. l olive oil, garlic, egg, lemon zest, 1 tsp. salt and a few pinches of pepper. Form a mixture of 12 large meatballs and put on a plate.
- Peel the eggplant and discard. shift the pulp into colander and leave for 5 min. to glass the liquid, then transfer to a food processor and process in a pulsed mode until chopping. Scrape in a bowl and stir in 2 tbsp. l olive butter and yogurt; salt and pepper.
- Cover the baking sheet with a clean sheet of foil. Lay meatballs and fry until golden brown and until they fried, for 6-8 minutes, turning over once in the middle cooking process.
- Stir the pomegranate seeds remaining 1 tbsp. herbs, 2 tsp olive oil and lemon juice in a bowl; salt and pepper. Put the eggplant puree in a shallow bowl and lay on top Meatballs and pomegranate mix, serve with lemon wedges. Recipe Greek lamb kyuftas with zaziki yogurt sauce.
