Eggplant Meatballs with Aromatic Tahini Sauce

INGREDIENTS

For the meatballs:

1 large eggplant, diced

1 chopped onion

1 tbsp High Protein Tahini

Zest of 1 lemon

50 g almond flour

60 g boiled lentils (30 gr unboiled)

2 tbsp chopped capers 

1 tbsp chopped blond raisins

7-8 fresh basil leaves, coarsely chopped

Olive oil

Salt & freshly ground pepper

For the sauce:

20 g fresh basil leaves

1/4  bunch of parsley

80 g High Protein Tahini 

1 tbsp maple syrup

1 garlic clove

1/2 tbsp soy sauce

Juice from a lemon

20-40 ml cold water (depending on how thick we want it)

Olive oil

Salt & freshly ground pepper