NZ Woman's Weekly

Warm eggplant and lamb salad recipe

  • Meal Type

  • Servings


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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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