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Chilli lamb with eggplant puree
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent lamb and tender eggplant create a divine duo in this simple and delicious dish.
Ingredients:
  • 300g eggplant, peeled, cut into 1cm-thick rounds
  • 2 garlic cloves, unpeeled
  • 2.50 gm ground cumin
  • 1/2 tsp dried red chilli flakes
  • 4 x 100g lean lamb leg steaks, fat trimmed
  • 3 vine-ripened tomatoes, deseeded, finely chopped
  • 125.00 ml fresh flat-leaf parsley, finely chopped
  • 62.50 ml fresh mint, finely chopped
  • 9.20 gm olive oil
  • 21.00 gm lemon juice
  • 400g can cannellini beans, rinsed, drained
  • Lemon cheeks
Instructions:
  • Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Place eggplant and garlic on the tray and lightly spray with oil. Bake for 15 minutes until golden and tender.
  • Combine cumin and chili in a small bowl. Rub the spice mix onto both sides of the lamb. Spray a chargrill or non-stick frying pan with oil and heat over medium-high heat. Cook the lamb for 2–3 minutes on each side until cooked to your liking. Transfer to a plate, cover with foil, and let it rest for 3 minutes before serving.
  • In a medium bowl, mix together tomatoes, parsley, mint, oil, and half of the juice. Season with salt and pepper to taste.
  • Remove garlic from skins and blend with eggplant, beans, and remaining juice in a food processor until creamy. Season with salt and pepper. Serve the delicious eggplant puree with lamb, tomato salad, and lemon cheeks.

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