Neil serves up Baba Ganoush with meatballs.
Grill the eggplants whole on a BBQ or grill until they are black and the skin is blistered.
Press the excess juices out to remove the bitterness.
In a food processor or bamix, blend the eggplants, tahini, salt, garlic and lemon juice.
Slowly add the olive oil as you continue blending.
Mix all ingredients together well and form into patties.
Sprinkle the meatballs with a little extra virgin olive oil and place on a hot BBQ flat grill.
Cook to medium and allow to rest for 5 to 10 minutes to finish cooking through.
Serve the meatballs over the baba ghanoush and finish with a drizzle of extra virgin olive oil.
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