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Spiced meatballs with roasted eggplant

Sydney Keddy (Oland)
Meatballs are the perfect weeknight food, especially when they only use one pan and you roast them on top of some vegetables to make a whole meal in one go. This version has some vaguely middle-eastern spices. It goes really well tucked into a pita with some tahini.
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Servings 4

Ingredients
  

  • 1 medium eggplant
  • 1 tbsp. olive oil
  • 2 slices of bread cut into small cubes
  • 1 egg beaten
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped
  • 1/4 tsp ground cinnamon1/2 tsp ground cumin
  • 1/2 tsp red chili flakes
  • 3/4 cups milk
  • 1 1/2 cups ground meat chicken, bison, moose, pork - really up to you
  • Salt and pepper to taste
  • 6 pita bread
  • Sliced green onions to garnish
  • Tahini to garnish
  • Sliced lemons to garnish

Instructions
 

  • Set oven at 400ºF degrees. Run olive oil over the skin of the eggplant, then cut it into quarters lengthwise. Place in a large cast-iron skillet. Place in preheated oven and roast for 30 minutes.
  • In a bowl, combine cubed bread, egg, onion, garlic, cinnamon, cumin, chili flakes and milk. Mix until evenly incorporated. Let sit for 10 minutes. Fold in ground meat. Season to taste with salt and pepper. Roll meat into tablespoon-sized balls.
  • Remove eggplant from oven, then place meatballs on top of roasted eggplant. Place skillet back in the oven. Roast until meatballs are cooked through, about 20 minutes.
  • To serve, place roasted eggplant and meatballs on a pita, then drizzle with tahini. Top with sliced scallions and garnish with lemon wedges.