Eggplant and Feta Meatballs with Greek Yogurt Sauce

Ingredients

• 2 Eggplants (Diced; approximately 500 g edible flesh in total.)
• Olive oil for cooking the eggplants (Enough to sauté the eggplants.)
• 1 gousse Garlic (Minced or crushed.)
• Oregano (Adjust to taste.)
• Salt for the eggplants and mixture (Taste before adding more; the feta is already salty.)
• 130 g Feta (Crumble.)
• 30 g Breadcrumbs (Adjust if the mixture does not hold together at all; it should remain soft and not form a compact block.)
• 50 g Flour
• 1 Egg
• Fresh mint (Chopped; approximately a small handful.)
• Olive oil for the meatballs (A generous amount to brown them on all sides.)
• 1 pot Greek yogurt (The container size is not specified; approximately 150 g is estimated.)
• 1 cuillère Tahini (Approximately 1 tbsp is estimated.)
• Lemon juice (Adjust to taste; approximately 1 tbsp is estimated.)
• Mint and parsley (A little chopped herbs for the sauce; approximately 10 g is estimated.)
• Tomatoes (For a small side salad; quantity not specified in the source.)
• 1 Pita bread (For serving.)

Steps

1. 1

   Cut the eggplants into small dice. Mince or crush the garlic clove and prepare the oregano.

2. 2

   Heat a drizzle of olive oil in a large skillet. Add the diced eggplant, garlic, oregano, and a pinch of salt.

3. 3

   Cover the skillet and sauté the eggplants over medium heat, stirring regularly, until very tender and soft, about 12 to 15 minutes. Avoid letting them brown too much or stick.

4. 4

   Transfer the eggplants to a bowl and let them cool sufficiently before preparing the filling; a hot mixture could cook the egg.

5. 5

   Prepare the sauce by mixing the Greek yogurt, tahini, lemon juice, and chopped herbs. Taste and adjust the seasoning if necessary, then spread the sauce over the bottom of the plates or refrigerate it.

6. 6

   Add the breadcrumbs, egg, flour, crumbled feta, chopped mint, and a pinch of salt to the cooled eggplants.

7. 7

   Mix until homogeneous but still soft. If it does not hold together at all, add a little breadcrumbs; it should not become compact, otherwise the meatballs will be less enjoyable.

8. 8

   Take portions of the mixture and shape them into small meatballs with slightly moistened or oiled hands.

9. 9

   Heat a generous amount of olive oil in a skillet over medium heat. Add the meatballs without overcrowding the skillet.

10. 10

    Sauté the meatballs on all sides until golden. Briefly cover the skillet and continue cooking for a few minutes so that the centers are thoroughly hot and cooked.

11. 11

    Serve the meatballs over the yogurt sauce spread on the plates. Accompany them with a fresh tomato salad and pita bread.

Notes

The recipe is prepared entirely in a skillet, without an oven. The exact amounts of oil, salt, mint, lemon, and herbs are not specified in the source and should be adjusted to taste. The meatball mixture should remain soft rather than compact.

Nutrition per serving

• appetizer
• vegetarian dish
• no oven
• pan-fried
• Mediterranean
• feta
• eggplant
• side dish