Eggplant And Yogurt Casserole With Lamb Meatballs

• 3/4 cup yogurt
• 4 None eggs
• 4 tbsp fresh thyme leaves, chopped
• 1 1/4 lb eggplant, sliced
• 1 2/3 lb tomatoes, sliced
• 1/2 lb ground lamb
• 4 tbsp fresh mint leaves, chopped
• 1 None small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp harissa paste
• 1 tbsp mustard

1. Preheat the oven to 400u0b0F. Grease a baking dish with oil. Whisk the yogurt, eggs and thyme together. Alternate layers of eggplant and tomato in the baking dish then pour the yogurt mixture over top. Bake for 25-30 mins.
2. Meanwhile, mix the ground lamb, mint, onion, garlic, harissa paste and mustard together and season. Shape the mixture into 20 small meatballs. Place the meatballs on top of the casserole and place it back in the oven for another 25-30 mins.
3. Remove the dish from the oven and cover with foil. Let rest for 10 mins. Slice into portions then serve sprinkled with thyme.

yogurt, eggs, thyme, eggplant, tomatoes, ground lamb, mint, onion, garlic, paste, mustard

Taken from recipes-plus.com/api/v2.0/recipes/15997 (may not work)