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
  • Print


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


Roasted eggplant with spiced lamb
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Using 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.
  • 3
    Meanwhile, 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.
  • 4
    Combine yoghurt, juice and garlic in a small bowl.
  • 5
    Serve eggplant topped with cauliflower, lamb, currants and coriander. Spoon over yoghurt mixture and sprinkle with sumac.


Sumac is a spice made from ground berries and has a lemony flavour. It is available from supermarkets and spice shops.

More From Women's Weekly Food