NZ Woman's Weekly

Warm eggplant and lamb salad recipe

Warm eggplant and lamb salad recipe
  • Meal Type

    Salad
  • Servings

    3-4

This fragrant salad is a great way to use up any random vegetables, just whatever you have on hand. Use a tender cut of lamb – it is simply pan seared and cooked medium rare. This salad will work equally well with chicken. For some crunch and added protein, toasted cashews make a great garnish for this dish.

  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 cloves garlic, finely diced
  • 1 onion, diced
  • 1 eggplant, diced
  • 4 baby carrots, sliced into rings
  • 1 can chickpeas, drained
  • 1 cup water or chicken stock
  • 2 handfuls baby spinach leaves
  • 2 lean lamb loins or fillets
  • Sea salt and pepper
  • 1 tsp chilli & lime, Moroccan seasoning, or similar
  • Greek-style yoghurt
  • Micro greens or baby lettuce leaves, to serve
  • Squeeze of lemon, optional
  1. Heat the olive oil in a medium saucepan or nonstick frying pan. Add the spices, garlic and onion and saute for 2 minutes until lightly coloured and fragrant. Add the eggplant and cook for 4-5 minutes, then add the carrots, chickpeas and stock and simmer, covered, for 15 minutes. Remove the lid, add the spinach leaves and cook a further 4-5 minutes until the vegetables are tender and saucy.
  2. Meanwhile, sprinkle the lamb with the seasoning. Heat a little oil in a hot pan and cook the lamb for 3-4 minutes on each side until well browned. Wrap in foil to rest for 10 minutes, then slice into strips.
  3. Serve the spiced vegetables in shallow bowls and top with the sliced lamb and a swirl of yoghurt. Dress with a few micro greens and a squeeze of lemon juice, if desired.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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