Eggplant Mushroom 'Meatballs'
Method:
Whisk the tahini, cold water, olive oil, lemon juice, grated garlic, paprika, honey and salt into a smooth dressing. Preheat the oven to 220°C (425°F). Toss the chopped eggplant, mushrooms, quartered shallot and smashed garlic with 2 tbsp olive oil, salt, coriander, paprika and pepper. Spread in an even layer and roast until golden, about 25 minutes, stirring halfway. Let cool completely. Pulse the oats in a food processor until sandy. Add the cooled vegetables, rice, honey, herbs and a pinch of salt and pulse about 15 times until pebbled and slightly sticky. Heat the remaining oil in a large skillet over medium heat. Shape into small golf balls and brown on all sides in batches, about 10 minutes. Serve with pita, greens and the tahini dressing.
Ingredients:
- tahini 4 (tbsp)
- olive oil 1 (tbsp)
- lemon juice 4 (tbsp)
- garlic 2 (cloves)
- paprika powder 1 (pinch)
- honey 1 (tsp)
- salt 0.5 (tsp)
- eggplant 1 (pieces)
- champignon 227 (g)
- shallot 1 (pieces)
- garlic 2 (cloves)
- olive oil 3 (tbsp)
- salt 1 (pinch)
- ground coriander 1 (tsp)
- paprika powder 1 (pinch)
- black pepper 1 (pinch)
- oats 0.5 (cups)
- brown rice 1 (cups)
- honey 2 (tsp)
- fresh parsley 0.5 (cups)
- pita bread 1 (pieces)
- lettuce 1 (pieces)
