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Spiced lamb with roast eggplant
Posted 27 February 2020
Prep time: 10 minutes
Cooking time: 30 minutes
- 1 large eggplant, cut into 2cm dice
- 1 tablespoon olive oil, plus one tablespoon extra
- 1 punnet cherry tomatoes
- 2 cups rocket
- 1 bunch of mint, leaves picked
- ½ red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon ground cumin
- 2x 200g Lamb backstraps
- ½ cup Greek yoghurt
- 2 tablespoons tahini
- 1 garlic clove, finely grated
- 2 tablespoons almonds, roughly chopped
- 1 pomegranate, seeds removed
- Preheat oven to 220°C. Line a baking tray with baking paper. Place eggplant on the baking tray, drizzle over one tablespoon oil and toss to coat.
- Roast for 10 minutes before adding cherry tomatoes to the tray. Roast for a further 10 minutes or until vegetables are golden brown and tender.
- Combine eggplant, cherry tomatoes, rocket, mint, red onion and red wine vinegar in a large bowl. Toss to coat.
- Heat remaining one tablespoon oil in a large frying pan over high heat. Rub cumin over lamb. Add lamb to the pan and cook for 3-4 minutes each side or until done to your liking. Remove lamb from the pan and set aside to rest before slicing.
- Meanwhile, combine yoghurt, tahini and garlic in a small bowl.
- Spread tahini yoghurt over serving plates. Top with eggplant salad and lamb, and garnish with almonds and pomegranate seeds.
As tomatoes come to the end of their growing season, roasting is a great way to enhance their natural colour and flavour. The more blistered they are, the better!
Tahini is a paste made from ground sesame seeds, which makes a nutritious addition to dips, sauces and dressings. It’s a good source of protein and unsaturated fats, as well as vitamins and minerals such calcium.