Spicy Eggplant Balls With Minty Yogurt Wrap

Eggplants being a key ingredient in the Mediterranean diet is not at all a random fact. They aren’t only versatile and hearty, but they’re also nourishing, containing vitamins (B1, B3, B6, and K), bone-building manganese, copper, potassium and antioxidants. Flavored eggplant balls bathed in minty yogurt sauce, with a zing of pomegranate, all wrapped in fresh and warm wholemeal flat bread. Spicy Eggplant Balls With Minty Yogurt Wrap – You must try this recipe.

Ingredients:

For the Eggplant Balls:

For the Yogurt Sauce:

• ½ cup low fat yogurt
• 1 handful mint leaves
• 1 garlic clove
• Fresh juice from one lime
• Freshly ground black pepper

For assembling:

• Pomegranate seeds, mint leaves, wholemeal flat bread

Instructions

1. Preheat the oven 175 °C/ 347°F.
2. Wash the eggplants with plenty of water, drain well and cut in small cubes.
3. Heat one tablespoon of olive oil in a cast iron skillet.
4. Add the crushed garlic and fry for 30 seconds, just to flavor the oil.
5. Add the eggplant cubes and cook for five minutes, stirring frequently, until they begin to soften.
6. Transfer the eggplant in the food processor, add the egg, bread crumbs, parsley and onion and pulse two or three times to combine. Don’t over-process, as the balls should have texture. Season with salt and freshly ground pepper.
7. Line a baking tray with parchment paper, and shape small balls from the eggplant mixture, using your hands. Line them on the baking tray.
8. Bake in the oven for 10 minutes, flip over and bake for 10 more minutes.
9. While the eggplant balls are baking, prepare the yogurt sauce. Place all ingredients in the blender and process to obtain a creamy sauce.
10. For serving, heat the flat bread, spread with yogurt sauce, add 3-4 eggplant balls, top with some more yogurt sauce, pomegranate seeds and mint leaves. Serve right away.