Mediterranean Lamb & Eggplant Parcels with Herbed Yogurt Drizzle

Preheat oven to 400°F (200°C). Slice eggplants into 1/2-inch thick rounds. Arrange on baking sheets, brush with 2 tbsp olive oil, and roast for 15-20 minutes until tender and lightly browned.

While eggplant roasts, combine ground lamb, chopped red onion, minced garlic, beaten egg, panko breadcrumbs, chopped mint, cumin, coriander, 1 tsp salt, and black pepper in a large bowl. Mix gently until just combined.

💡 Tip: Avoid overmixing the lamb to keep the meatballs tender.

Form the lamb mixture into small meatballs, about 1-inch in diameter. You should get approximately 20-24 meatballs.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove and set aside.

💡 Tip: Searing locks in flavor and helps the meatballs maintain their shape during baking.

In the same skillet, add remaining 1 tbsp olive oil if needed. Stir in tomato paste and cook for 1 minute until fragrant. Pour in vegetable broth and diced tomatoes, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes.

💡 Tip: A good simmer allows the sauce flavors to deepen.

Place two roasted eggplant rounds slightly overlapping on a parchment-lined baking sheet. Top each with 2-3 meatballs. Spoon a generous amount of the tomato sauce over the meatballs.

💡 Tip: Ensuring overlap on the eggplant helps contain the filling.

Bake for 15-20 minutes, or until the meatballs are cooked through and the sauce is bubbly.

💡 Tip: Check meatballs for doneness; internal temperature should reach 160°F (71°C).

While the parcels bake, whisk together Greek yogurt, lemon juice, and remaining 0.5 tsp salt in a small bowl to create the drizzle. Stir in chopped fresh parsley.

Let parcels cool slightly before serving. Drizzle with the herbed yogurt sauce.