EGGPLANT + LENTIL BALLS WITH ROASTED VEGETABLE SALAD + ROASTED CAPSICUM TAHINI SAUCE

I suppose these little balls emulate meat balls, but they taste like nothing like meat. Filled with roasted eggplant, cooked lentils, capers, lemon zest, green herbs and sumac, they are delicious little flavour bombs made entirely from plants!

We pair these alongside a delicious rocket, herb and roasted vegetable salad with roasted capsicum tahini sauce– you'll love this one!

This dish is designed to be enjoyed within 5 days and will keep for the same length of time when refrigerated. We recommend eating at room temperature.   

Salad is served in a BioPak brown box and will serve 2 meals or 3 people as a side accompaniment to some additional protein. 

Eggplant, lentils, pumpkin, zucchini, kale, rocket, radish, capsicum, tahini, onion, chickpea flour, parsley, coriander, capers, garlic, olive oil, lemon juice, lemon zest, sea salt and pepper.