Lamb with Eggplant and Tomato Salad

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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


  • Eggplant icon
    4 (1200g)
  • Garlic clove icon
    Garlic clove
  • Lemon icon
    about ½ units (29g)
  • Cilantro icon
    about ¼ cup (7g)
  • Tomato icon
    3 (420g)
  • Olive oil icon
    Olive oil
    6 tbsp (89ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Smoked paprika icon
    Smoked paprika
    about ½ teaspoon (1g)
  • Lamb chop icon
    Lamb chop


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large cast iron skillet
  • kCook icon Large mixing bowl
  • kCook icon Work surface

Step preview

  1. Add eggplant to a clean work surface
  2. Rub in olive oil the eggplant
  3. Season with salt & pepper well
  4. Pre-heat a clean large cast iron skillet - high heat
  5. Transfer eggplant to large cast iron skillet
  6. Cook until soft - 5 min, high heat
  7. Add ground cumin, smoked paprika, garlic clove, lemon, olive oil, cilantro and tomato to a clean large mixing bowl
  8. Transfer aubergine to salad
  9. Mix until well combined then set aside
  10. Add lamb chop to the large cast iron skillet
  11. Rub in olive oil the aubergine
  12. Sear each side until cooked through - approx 4 min, high heat
  13. Serve salad
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