Lamb and feta balls with smoky hummus

There are two ways to roast your aubergine: on the gas element or in a hot oven. The gas will give it a nice smoky flavour. If you don’t use all the hummus, leave a little in the fridge to add to a cheese platter or sandwich at a later date.

Ingredients

450 g	Lamb mince (Main)
1	Garlic clove, minced
½ cup	Fresh breadcrumbs
½ cup	Chopped mint
100 g	Feta, crumbled (Main)
1 tsp	Dried oregano
1	Egg yolk
¼ tsp	Salt and freshly ground black pepper
1 Tbsp	Oil, for cooking

Hummus

1	Aubergine
1	Tin chickpeas, 420g (Main)
¼ cup	Tahini
1	Garlic clove
0	Lemon zest, from half a lemon
¼ cup	Lemon juice
2 Tbsp	Olive oil
1 pinch	Salt and freshly ground black pepper, to taste

Directions

1. For the meatballs, into a large bowl place the mince, garlic, breadcrumbs, mint, feta, oregano, egg yolk, salt and pepper, mix well. Roll into walnut-sized balls and set aside until ready to cook.
2. On a gas hob scorch the aubergine all over, turning for even cooking. The outside will blacken. Remove and allow to cool before scooping out the inside.
3. For the hummus, into a kitchen processor place the chickpeas, tahini, garlic, lemon zest, juice and olive oil. Add the cooled aubergine then blitz until well combined and smooth. Season with salt and pepper.
4. For cooking the meatballs, heat the oil in a large frying pan. Add the balls, turning until cooked through.
5. To serve, spread some hummus on to a plate, add the meatballs and pomegranate.
   Serve with warm bread, rocket and a dollop of yoghurt.

See more of Angela's winter wonder recipes:

• Cauliflower mac 'n' cheese
• Gluten-free mandarin and date cake