Crispy lamb and eggplant salad recipe

Name: Lamb and eggplant salad recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 1 brown onion, finely chopped; 1 garlic clove, crushed; Pinch of nutmeg; 1/4 tsp each coriander seeds & cumin seeds; 300g lamb mince; 2 tbs pomegranate molasses; 1/4 cup (40g) pine nuts, toasted, chopped; Juice of 1 lemon, plus extra lemon slices to serve; 6 (400g) Japanese eggplant, halved lengthwise, scored; 80g red grapes, sliced; 1/4 cup each tightly packed mint leaves & flat-leaf parsley leaves; 1 cup (280g) Greek yoghurt; 3 tsp hulled tahini (we used Woolworths Macro Organic); Pinch of cinnamon; Juice of 1 lemon

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https://healthimprovements.info/recipes/lamb-eggplant-salad-recipe/cfyus5aj — Replace the lamb with v2 mince in this salad

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by Helena Moursellas

Oct 01, 2019

Lamb and eggplant are the perfect pair in this Mediterranean salad.

2 tbs extra virgin olive oil, plus extra to drizzle
1 brown onion, finely chopped
1 garlic clove, crushed
Pinch of nutmeg
1/4 tsp each coriander seeds & cumin seeds
300g lamb mince
2 tbs pomegranate molasses
1/4 cup (40g) pine nuts, toasted, chopped
Juice of 1 lemon, plus extra lemon slices to serve
6 (400g) Japanese eggplant, halved lengthwise, scored
80g red grapes, sliced
1/4 cup each tightly packed mint leaves & flat-leaf parsley leaves

Tahini and yoghurt dressing

1 cup (280g) Greek yoghurt
3 tsp hulled tahini (we used Woolworths Macro Organic)
Pinch of cinnamon
Juice of 1 lemon

Method

1.

Heat a medium frypan over high heat. Add olive oil, onion, garlic and spices, and cook, stirring occasionally, for 2-3 minutes until fragrant and onion has softened. Add lamb and cook, breaking up mince with a wooden spoon, for 5-6 minutes until meat is just cooked. Stir in pomegranate molasses and cook for a further 2-3 minutes until meat is browned and caramelised. Add pine nuts, lemon juice and toss in the pan to combine.
2.

Preheat a lightly greased chargrill pan over high heat. Place eggplant in a bowl, drizzle with olive oil, season and toss to combine. Chargrill eggplant, cut-side down, for 2-3 minutes until charred. Turn and chargrill for a further 2-3 minutes until charred. Drain on paper towel.
3.

For the dressing, combine all the ingredients in a bowl, season and set aside.
4.

Place eggplant on a platter and scatter over lamb mince. Drizzle with tahini dressing and scatter with grapes, mint and parsley leaves. Serve with lemon slices.