Lamb Meatballs with Eggplant and Chickpeas

Meals with lamb are often heavy, but this recipe is more like a meatball salad. The addition of yoghurt and fresh mixed greens lighten the dish.

Ingredients

1 pound ground lamb
1 tsp. fennel seeds
2 garlic cloves
1/2 tsp. red pepper flakes, more if desired
6 or more Tablespoons olive oil
1 medium eggplant, peeled and sliced 3/4 inch thick
1 (15 ounce) can garbanzo beans (chickpeas)
3/4 cup Greek yoghurt
2 cups mixed greens (the more peppery, the better)
1 lemon, halved

Instructions

Combine lamb, fennel seeds, garlic and red pepper flakes. Season with salt and pepper to taste. Mix until well combined and seasoning are evenly distributed. Form into 10 meatballs.

Heat 1 Tablespoon olive oil in skillet. Add meatballs and cook through, rotating as they cook.
Remove meatballs to plate.

Add 3 additional Tablespoons olive oil to pan.  Add eggplant slices and cook, flipping once, until browned on both sides. Add additional olive oil during cooking if needed.
Remove eggplant and place on plate with meatballs.

Add drained chickpeas to skillet and saute until lightly browned.

Season yoghurt with salt and pepper.

To serve, smear yoghurt onto the each plate, covering the bottom of the plate. Top with a handful of fressh greens. Top with meatballs, eggplant and chickpeas. Top with garnish of additional fresh greens.
Squeeze fresh lemon juice over all.