Lamb Fillets with Chargrilled Eggplant and Garlic Sauce

AuthorAnnabel
RatingDifficultyBeginner

Full of protein and flavour and looks amazing. Eggplant and lamb are an amazing combination.

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Yields4 Servings
Prep Time6 minsCook Time12 minsTotal Time18 mins
 4 firm baby eggplantscut lengthways into 5mm-thick slices
 2 tbsp extra virgin olive oil
 120 g lamb fillets
 1 cup mint leaves
 120 g natural yoghurt
 2 cloves garlicfinely chopped
 1 lemonjuice
 2 tbsp baby capersrinsed, drained
What are we cooking today?
1

This dish can be a meal or even a salad to take to a bbq. It's a great go-to meal.

Getting started
2

Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat.

3

Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.

4

Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper.

5

Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.

6

Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.

7

Slice lamb and arrange on plates with the eggplant.

8

Drizzle with yoghurt sauce and scatter with remaining mint leaves.

Annabelle's tips
9

In choosing the best eggplant, look for an eggplant with tight, unblemished skin. Pick it up and give it a gentle squeeze. Eggplant should feel heavy for its size and be free of soft spots.

There is a long standing myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end.

Ingredients

 4 firm baby eggplantscut lengthways into 5mm-thick slices
 2 tbsp extra virgin olive oil
 120 g lamb fillets
 1 cup mint leaves
 120 g natural yoghurt
 2 cloves garlicfinely chopped
 1 lemonjuice
 2 tbsp baby capersrinsed, drained

Directions

What are we cooking today?
1

This dish can be a meal or even a salad to take to a bbq. It's a great go-to meal.

Getting started
2

Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat.

3

Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.

4

Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper.

5

Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.

6

Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.

7

Slice lamb and arrange on plates with the eggplant.

8

Drizzle with yoghurt sauce and scatter with remaining mint leaves.

Annabelle's tips
9

In choosing the best eggplant, look for an eggplant with tight, unblemished skin. Pick it up and give it a gentle squeeze. Eggplant should feel heavy for its size and be free of soft spots.

There is a long standing myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end.

Lamb Fillets with Chargrilled Eggplant and Garlic Sauce
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time6 minsCook Time12 minsTotal Time18 mins

Ingredients

 4 firm baby eggplantscut lengthways into 5mm-thick slices
 2 tbsp extra virgin olive oil
 120 g lamb fillets
 1 cup mint leaves
 120 g natural yoghurt
 2 cloves garlicfinely chopped
 1 lemonjuice
 2 tbsp baby capersrinsed, drained

Directions

What are we cooking today?
1

This dish can be a meal or even a salad to take to a bbq. It's a great go-to meal.

Getting started
2

Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat.

3

Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.

4

Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper.

5

Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.

6

Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.

7

Slice lamb and arrange on plates with the eggplant.

8

Drizzle with yoghurt sauce and scatter with remaining mint leaves.

Annabelle's tips
9

In choosing the best eggplant, look for an eggplant with tight, unblemished skin. Pick it up and give it a gentle squeeze. Eggplant should feel heavy for its size and be free of soft spots.

There is a long standing myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 402
% Daily Value *
Total Fat 25g39%
Saturated Fat 7g35%
Cholesterol 159mg53%
Sodium 220mg10%
Total Carbohydrate 4g2%
Dietary Fiber 2g8%
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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