Mediterranean Traybake of Fennel Lamb Meatballs with Roasted Eggplant, Tahini Yogurt, and Herbed Barley

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a large sheet pan with parchment paper or lightly grease it.

2. 2

   In a large bowl, combine the ground lamb with half of the red onion, grated, 2 minced garlic cloves, breadcrumbs, the egg, lightly crushed fennel seeds, 1/2 teaspoon dried oregano, the lemon zest, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined.

3. 3

   Shape into 16 even meatballs and place them on one side of the sheet pan.

4. 4

   On the other side of the pan, toss the eggplant, the remaining red onion cut into wedges, and the cherry tomatoes with 2 tablespoons olive oil, the remaining 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables around the meatballs.

5. 5

   Roast for 22 to 25 minutes at 425°F / 220°C, turning the meatballs and stirring the vegetables halfway through, until the lamb is cooked through and the eggplant is golden and tender.

6. 6

   Meanwhile, make the barley. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the pearled barley and cook for 1 minute.

7. 7

   Add the vegetable broth or water, 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 25 to 30 minutes, until the barley is tender and the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork and mix with 2 tablespoons parsley, the chopped mint, and 1 tablespoon lemon juice.

8. 8

   For the sauce, stir together the Greek yogurt, tahini, 1 grated or very finely minced garlic clove, ground cumin, 1 tablespoon lemon juice, 1/4 teaspoon salt, a pinch of black pepper, and 1 tablespoon water if needed to loosen it.

9. 9

   Taste and adjust salt or lemon in the barley and sauce. If you like, let the tray rest for 2 minutes out of the oven before serving.

10. 10

    Serve a bed of herbed barley on each plate. Top with the roasted eggplant, onion, cherry tomatoes, and 4 meatballs per serving. Finish with spoonfuls of tahini yogurt, the remaining parsley, and extra mint leaves if desired.