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Neil serves up Baba Ganoush with meatballs.

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  • 2 large Eggplants

  • 0.5 cup Tahini

  • sea salt to taste

  • 2 Cloves Garlic crushed

  • 1 Lemon juiced

  • 100 ml Extra Virgin Olive Oil

  • Meatballs

  • 800 Veal Mince

  • 1 Spanish Onion finely chopped

  • sea salt

  • freshly Ground black Pepper to taste

  • 1 Whole Egg


  • 1.

    Grill the eggplants whole on a BBQ or grill until they are black and the skin is blistered.

  • 2.

    Press the excess juices out to remove the bitterness.

  • 3.

    In a food processor or bamix, blend the eggplants, tahini, salt, garlic and lemon juice.

  • 4.

    Slowly add the olive oil as you continue blending.

  • Meatballs:

  • 1.

    Mix all ingredients together well and form into patties.

  • 2.

    Sprinkle the meatballs with a little extra virgin olive oil and place on a hot BBQ flat grill.

  • 3.

    Cook to medium and allow to rest for 5 to 10 minutes to finish cooking through.

  • 4.

    Serve the meatballs over the baba ghanoush and finish with a drizzle of extra virgin olive oil.

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Posted by Mia17Report
What a great idea! I tried the roasted garlic and its fabulous! x
Posted by maddycookReport
tastes yummy