Lamb with Eggplant and Tomato Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    565

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 Mar 8, 2019

Ingredients

  • Eggplant icon
    Eggplant
    1200g
  • Olive oil icon
    Olive oil
    89ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ground cumin icon
    Ground cumin
    1g
  • Smoked paprika icon
    Smoked paprika
    1g
  • Garlic clove icon
    Garlic clove
    12g
  • Lemon icon
    Lemon
    29g
  • Cilantro icon
    Cilantro
    7g
  • Tomato icon
    Tomato
    420g
  • Lamb chop icon
    Lamb chop
    8g

Tools

  • 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. Prep and set aside eggplant: halved
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside lemon: zest of & juice of
  4. Prep and set aside cilantro: chopped
  5. Prep and set aside tomato: chopped
  6. Prepare a clean work surface
  7. Add prepared eggplant
  8. Rub in olive oil
  9. Season with salt & pepper well
  10. Pre-heat a clean large cast iron skillet - high heat
  11. Transfer eggplant to large cast iron skillet
  12. Cook until soft - 5 min, high heat
  13. Get a clean large mixing bowl
  14. Add ground cumin
  15. Add smoked paprika
  16. Add prepared garlic clove
  17. Add prepared lemon
  18. Add olive oil
  19. Add prepared cilantro
  20. Add prepared tomato
  21. Transfer aubergine to salad
  22. Mix until well combined then set aside
  23. Add lamb chop to a large cast iron skillet
  24. Get large cast iron skillet
  25. Rub in olive oil
  26. Sear each side until cooked through - approx 4 min, high heat
  27. Serve salad
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