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

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.

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Serves 2

Prep

Cook

40M

Total

45M

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

Method

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.
Note

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