Eggplant chicken meatballs with tzatziki
- olive spray oil
- ½ medium (250g) eggplantaubergineX, cut in 1cm cubes
- 480g lean chicken mince
- 1 lemon, 1 teaspoon zest
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon chopped fresh chives
- 1 ½ cups tomato passata
- 1 medium-sized cucumber
- 200g tub low-fat plain yoghurt
- 5 tablespoons reduced-fat ricotta cheese
- 1 clove garlic, crushed
- ¼ teaspoon dried mint
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.
Make it gluten free: Use gluten-free varieties of yoghurt and tomato passata.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Eggplant, aubergine recipes