Aubergine, Healthy, Lamb, Recipes

Lamb and Smokey Aubergine

This is a tasty dinner; its quite simple and super quick as there’s only really two main ingredients. I also think you could serve this if friends were coming as it looks pretty. That said my husband shoved his into a toasted pitta to make it more ‘substantial’! If the weather permits you could cook all the components on a BBQ!


Lamb and Smokey Aubergine
Print Recipe
Servings
2
Cook Time
25 Minutes
Servings
2
Cook Time
25 Minutes
Lamb and Smokey Aubergine
Print Recipe
Servings
2
Cook Time
25 Minutes
Servings
2
Cook Time
25 Minutes
Ingredients
Servings:
Instructions
  1. Turn oven on to 200 degrees.
  2. Wash the aubergines. Slice one into wedges. Toss in olive oil and salt and pepper and place on a baking tray and into the oven.
  3. Wrap garlic clove in foil and place in the oven also.
  4. Turn on a gas hob (if your hob is electric you will need to use the grill for this bit). Place the whole aubergine onto the hob and char on all sides until burned.
  5. Place charred aubergine into the oven with the other aubergines (once they've had about ten minutes or so) and cook them both for ten to fifteen minutes until the wedges are browned and the other aubergine soft when a knife is inserted.
  6. Season the lamb with salt and pepper and the cumin and chilli flakes. Rub with some olive oil.
  7. Heat a non stick frying pan until hot and fry the lamb steaks until browned on both sides but pink in the middle. I cooked for 3 minutes each side.
  8. Turn the heat off and leave the lamb to rest.
  9. Remove the whole aubergine and scrape out the inside into a bowl (or the pot that comes with most hand blenders) Add the roasted garlic which should be soft and squidgy, the tahini and some lemon juice and salt and pepper to your taste.
  10. Mash well with a fork or use a hand blender if you have one for a smoother puree. This is also so tasty just with some toasted pitta or bread!
  11. Place the puree on two plates, add the lamb steaks (sliced or as is), some aubergine wedges, shred over some mint and add a dollop of yoghurt and some pine nuts or seeds if you fancy. EAT!
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