Lamb meatballs and eggplant caviar

Ingredients:

• 4 small eggplants (about 1 kg.)
• 450 g of minced lamb
• 1.5 cups of fresh herb mix, cilantro, parsley, and mint
• 1/2 cup breadcrumbs
• 1/4 cup toasted pine nuts
• 3 tbsp plus 2 tsp olive oil
• 2 cloves garlic, finely chopped
• 1 large egg, lightly beaten
• Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving
• 1/3 cup plain yogurt
• 1/3 cup pomegranate seeds

Preparation:

1. Preheat the oven to 350°F. Place the eggplants on a foil-lined baking sheet and cook, turning once halfway through, until blackened and tender, about 20 minutes. Let cool slightly.
2. Meanwhile, chop 1/2 cup of the herbs. Combine in a large bowl with the lamb, breadcrumbs, pine nuts, 1 tablespoon of olive oil, garlic, egg, lemon zest, 1 teaspoon of salt, and a few grinds of pepper. Form the mixture into 12 large meatballs and place on a plate.
3. Peel and discard the eggplant skin. Transfer the flesh to a colander and let it drain for 5 minutes, then transfer to a food processor and pulse until finely chopped. Scrape into a bowl and stir in 2 tablespoons of olive oil and yogurt; season with salt and pepper.
4. Line a baking sheet with a clean sheet of foil. Arrange the meatballs and cook until golden brown and cooked through, 6-8 minutes, turning once halfway through.
5. Combine the pomegranate seeds, remaining 1 cup herbs, 2 teaspoons olive oil, and lemon juice in a bowl; season with salt and pepper. Place the eggplant puree in shallow bowls and top with the meatballs and pomegranate mixture. Serve with lemon wedges.
   
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