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4.34 from 3 votes

Spicy Eggplant Balls and Minty Yogurt Wrap

Flavored eggplant balls bathed in minty yogurt sauce, with a zing of pomegranate, all wrapped in fresh and warm wholemeal flat bread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Vegetarian
Cuisine: Mediterranean
Servings: 4
Author: The Awesome Green


  • For the Eggplant Balls
  • 3 medium eggplants
  • 3 garlic cloves crushed
  • 1 small onion finely diced
  • 1/2 cup bread crumbs
  • 1 large organic egg
  • 1 bunch parsley roughly chopped
  • 1/2 tsp sea salt
  • 1/2 tsp Chili flakes
  • 1 tbsp olive oil
  • Freshly ground black pepper
  • For the Yogurt Sauce
  • 1/2 cup low fat yogurt
  • 1 handful mint leaves
  • 1 garlic clove
  • Fresh juice from one lime
  • Freshly ground black pepper
  • For assembling
  • Pomegranate seeds mint leaves, wholemeal flat bread


  • Preheat the oven 175 °C/ 347°F.
  • Wash the eggplants with plenty of water, drain well and cut in small cubes.
  • Heat one tablespoon of olive oil in a cast iron skillet.
  • Add the crushed garlic and fry for 30 seconds, just to flavor the oil.
  • Add the eggplant cubes and cook for five minutes, stirring frequently, until they begin to soften.
  • Transfer the eggplant in the food processor, add the egg, bread crumbs, parsley and onion and pulse two or three times to combine. Don't over-process, as the balls should have texture. Season with salt and freshly ground pepper.
  • Line a baking tray with parchment paper, and shape small balls from the eggplant mixture, using your hands. Line them on the baking tray.
  • Bake in the oven for 10 minutes, flip over and bake for 10 more minutes.
  • While the eggplant balls are baking, prepare the yogurt sauce. Place all ingredients in the blender and process to obtain a creamy sauce.
  • For serving, heat the flat bread, spread with yogurt sauce, add 3-4 eggplant balls, top with some more yogurt sauce, pomegranate seeds and mint leaves. Serve right away.