Lamb/Eggplant Meatballs with Paleo Hummus

Ingredients:

Meat balls:
1 eggplant
1 lb ground lamb
oregano
1 egg
sea salt

Hummus:
3/4 c tahini
1/2 c lemon juice
1/4 c olive oil
4 garlic cloves
handful parsley (no stems)
handful cilantro (no stems)
2 small zucchini (raw, peeled and cut into chunks)
paprika (to taste)

Prep: (this meal takes about an hour to prep and cook)
Preheat oven to 350. Poke holes in eggplant with fork. Heat in oven for about 30 minutes (flipping every 6 minutes). While eggplant is cooking, prepare hummus mixture and blend in blender or food processor (until you reach consistency of hummus). When eggplant is soft, take out of oven and let cool for about 10 minutes. Peel eggplant and blend in a separate food processor or mash thoroughly with a fork. Mix lamb, oregano to taste, tsp sea salt, egg, and eggplant in mixing bowl. Make meatballs with lamb mixture and brown/cook in skillet on medium heat (use olive oil if sticking is a problem).

Serve: (serves 4)
Meatballs with hummus on side for dipping. Serve with side salad (cherry tomatoes, cucumbers, pepper and balsamic vinegar are what we chose).

You will have leftover hummus - use with dried veggie chips or raw veggies. I combined several recipes that I found online for the hummus. Some called for cumin, but I didn't have any. You may also want to add more tahini, garlic, olive oil to taste.

This was a very tasty meal!