Tender roasted eggplant is an ideal match with this Middle Eastern spiced lamb topped with yoghurt, tahini and pomegranate seeds.
Serves: 6
INGREDIENTS
3 medium eggplants, halved lengthways
Lamb
2 tablespoons extra virgin olive oil
500 grams lamb mince
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each smoked paprika and cinnamon
½ teaspoon chilli flakes
sea salt and ground pepper
1 tablespoon of tamari
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
To serve
Yoghurt, tahini and pomegranate seeds
200 grams feta, sliced into 4 pieces
sliced tomatoes
sliced red onion
olive oil, salt and pepper, herbs
METHOD
Preheat the oven to 180°C fan bake.
Brush the eggplants with oil and place on a baking tray. Season then roast until tender, about 30-40 minutes.
Lamb: Heat the oil in a sauté pan and when hot, add the mince, breaking it up with a wooden spoon so there are no big lumps. Stir in the tomato paste and garlic and cook for 2 minutes. Add all the spices, season well and keep cooking over a high heat, stirring constantly until the lamb is glossy and the pan is quite dry. Stir in the soy and lemon juice and let it bubble up. Take off the heat and stir in the pomegranate molasses.
To serve: Place the eggplant on plates and spoon over the lamb. Drizzle with yoghurt and tahini then scatter over the pomegranate seeds. Serve the feta, tomatoes and red onion alongside and drizzle with olive oil, salt, a grind of pepper and herbs.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.