Full of protein and flavour and looks amazing. Eggplant and lamb are an amazing combination.
This dish can be a meal or even a salad to take to a bbq. It's a great go-to meal.
Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat.
Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.
Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper.
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.
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.
Slice lamb and arrange on plates with the eggplant.
Drizzle with yoghurt sauce and scatter with remaining mint leaves.
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.