Roasted eggplant with spiced lamb

Name: Roasted eggplant with spiced lamb
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves 2
Cuisine: Mediterranean
Ingredients: 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

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.

Sep 14, 2018 7:37pm

5 mins preparation
40 mins cooking
Serves 2

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

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.