Roasted eggplant with spiced lamb
Silky eggplant and crunchy cauliflower topped with spiced minced lamb - delish! This dish is a stand out winner for a quick and easy midweek dinner. And it's great for diabetics.
- 5 mins preparation
- 40 mins cooking
- Serves 2
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Ingredients
Roasted eggplant with spiced lamb
- 1 large eggplant (500g), halved lengthways
- 2 teaspoon olive oil
- 350 gram cauliflower, chopped coarsely
- 150 gram lean minced (ground) lamb
- 1 teaspoon each ground cumin and coriander
- 2 tablespoon water
- 2 teaspoon pomegranate molasses
- 1/2 cup (140g) fat-free natural yoghurt
- 2 teaspoon lemon juice
- 1 clove garlic, crushed
- 2 tablespoon currants
- 1/2 cup fresh coriander leaves (cilantro)
- 1/2 teaspoon sumac
Method
Roasted eggplant with spiced lamb
- 1Preheat oven to 200°C. Line a large oven tray with baking paper.
- 2Using a sharp knife, score the eggplant flesh diagonally. Drizzle with half the oil. Place flesh-side down on tray. Roast for 10 minutes. Add cauliflower to tray; drizzle with remaining oil. Roast a further 30 minutes or until tender.
- 3Meanwhile, heat a medium oiled non-stick frying pan over high heat; cook lamb, spices and the water, stirring, until browned. Add pomegranate molasses. Remove from heat.
- 4Combine yoghurt, juice and garlic in a small bowl.
- 5Serve eggplant topped with cauliflower, lamb, currants and coriander. Spoon over yoghurt mixture and sprinkle with sumac.
Notes
Sumac is a spice made from ground berries and has a lemony flavour. It is available from supermarkets and spice shops.
