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Feta and eggplant meatballs

If there's any day of the week I get to spend a little more time in the kitchen, it's Sunday evening. So yesterday morning, generosity flowing through my veins, I ask the CG to choose whatever meat he wants and I will cook something new - thinking he'll leap at the opportunity of a slow cooked hunk of good quality meat. 

What does he choose? Mince.

Ah, bless.

Feta and eggplant meatballs is what he got.

Donna Hay's greek inspired meatballs are super simple. Mix together roast eggplant (aubergine), beef mince, mint, parsley, lemon rind, garlic and feta. Shape into balls, brown in the pan, pop in the oven. 










Not very pretty, but super tasty. Serve up with lemon wedges and tzatziki.


Summer holiday Greek flavours at home - why not? 

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