Lamb with Eggplant and Tomato Salad
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 20mins
-
- Serves
- 4
-
- Calories
- 2062
The eggplant takes on every bit of flavor from the gently spiced, zesty dressing. Serve this lamb dish as a light dinner. Would be great on the grill, too!
recipe updated Oct 21, 2019
Ingredients
-
- Eggplant
- 4
-
- Garlic clove
- 2
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- Lemon
- ½
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- Cilantro
- 7 g
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- Tomato
- 3
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- Olive oil
- 6 tablespoons
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- Salt & pepper
- as needed
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- Ground cumin
- ½ teaspoon
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- Smoked paprika
- ½ teaspoon
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- Lamb chop
- 8
Tools
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Wooden spoon
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Stove
-
Large cast iron skillet
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Large mixing bowl
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Work surface
Step preview
- Add eggplant to a clean work surface
- Rub in olive oil the eggplant
- Season with salt & pepper well
- Pre-heat a clean large cast iron skillet - high heat
- Transfer eggplant to large cast iron skillet
- Cook until soft - 5 min, high heat
- Add ground cumin, smoked paprika, garlic clove, lemon, olive oil, cilantro and tomato to a clean large mixing bowl
- Transfer aubergine to salad
- Mix until well combined then set aside
- Add lamb chop to the large cast iron skillet
- Rub in olive oil the aubergine
- Sear each side until cooked through - approx 4 min, high heat
- Serve salad