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BOB BAILEY
Greek ball
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Ingredients
Directions
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Mix the mince with the oregano, the paprika, salt and freshly ground pepper. Shape 4 balls with damp hands.
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Press them slightly open and in the middle stop a block of feta. Roll the balls tightly and fry them around brown in the olive oil. Cook the meatballs gently for 15-20 minutes with the lid on the pan.
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Prick the aubergine and wrap it in microwave foil or place the eggplant in a microwave dish with lid. Cook the aubergine for 4 minutes in the microwave at 750 Watt.
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Puree the pulp of the aubergine and mix in the yogurt, garlic and fresh mint.
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Serve the Greek ball with the yoghurt spread on a brown roll.
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Nutrition
450Calories
Sodium0% DV0g
Fat40% DV26g
Protein52% DV26g
Carbs8% DV25g
Fiber0% DV0g
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