2. Preheat oven to 220°C (430°F). Wrap whole eggplant in aluminium foil, and pop in the oven to roast for 30 minutes. This will give a creamy texture and smokey flavour. While the eggplant is roasting, prep the meat balls.
3. Take roasted eggplant out of the oven and remove foil. Place in a colander for 2 minutes to drain the excess liquid from the eggplant.
4. Into a large blender, add the roasted eggplant, tahini, 1 tbsp lemon juice, 2 cloves of crushed garlic, 2 tsp of grated ginger and 2 teaspoons of each spice; coriander powder, paprika, cumin, cinnamon, all purpose seasoning. Season with salt and pepper and blend until mixture reaches a thick, creamy consistency.
5. Lamb Meatball Skewers
6. To a bowl add lamb mince and the remaining 2 crushed garlic cloves, 2 tsp of grated ginger and 2 teaspoons of each spice; coriander powder, paprika, cumin, cinnamon, all purpose seasoning. Mix well with hands to combine.
7. Roll meat into balls and slide meatballs onto skewers. Should be able to get 4 meatballs onto each skewer, making 4 skewers.
8. Add olive oil to a pan on medium heat, and cook meatball skewers for 8-10 minutes rotating until cooked on all sides.
9. Herb Salad
10. In bowl add red onion, basil, coriander, mint, 1 tbsp of lemon juice, a dash of olive oil and a pinch of salt.
11. To serve, spread a quarter of the baba ghanoush dip across each plate. Place a lamb meatball skewer on each with a side of herb salad. Add a dollop of plain yoghurt and squeeze of lemon juice. Garnish with additional paprika if desired.