•  400g eggplant (aubergine), finely chopped
•  2 tablespoons olive oil
•  500g beef mince
•  ⅓ cup chopped flat-leaf parsley leaves
•  ⅓ cup chopped mint leaves
•  2 cloves garlic, crushed
•  1 tablespoon finely grated lemon rind
•  200g feta, crumbled
•  sea salt and cracked black pepper
•  1 tablespoon olive oil, extra

  Preheat the oven to 180°C (355°F). Place the eggplant and oil on a baking tray and toss to coat. Roast for 30 minutes or until golden. Remove from the oven and allow to cool.

  Place the eggplant, beef, parsley, mint, garlic, lemon rind, fetta, salt and pepper in a bowl and stir until well combined. Roll tablespoons of the mixture into balls. Place the extra oil in a large non-stick frying pan over medium heat. Add the meatballs and cook for 3–4 minutes or until browned. Place on a baking tray and cook for 5–6 minutes or until cooked through. Serve with the tzatziki. Makes 36.