Eggplant chicken meatballs with tzatziki

Instructions

1 Spray a large frying pan with oil. Add eggplant and cook over a medium heat for 8-10 minutes or until very soft. Add 1 tablespoon water to pan every few minutes to stop eggplant from sticking and to help cooking. Cool. (This can be done a day in advance.)

2 In a mixing bowl place chicken, lemon zest, mint, chives and cooked eggplant. Mix using hands and shape mixture into 20 walnut-sized balls.

3 Spray a large frying pan with oil. Brown meatballs until golden. Pour passata around meatballs and bring to the boil. Reduce heat and cover with a tight-fitting lid or piece of foil. Simmer over a low heat for 20 minutes or until cooked.

4 Meanwhile, to make tzatziki, grate cucumber and squeeze out excess liquid. Place yoghurt and ricotta in a bowl and beat together with garlic and mint until smooth. Fold through grated cucumber. Serve with meatballs and a green salad.