Spicy Eggplant, Chickpea and Lamb Salad
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
Eggplant
1 teaspoon ground smoked paprika
½ teaspoon each ground coriander and cumin
¼ teaspoon each chilli flakes and sea salt
1 clove garlic, crushed
¼ cup olive oil
2 oval purple eggplants, cut into 2 cm cubes
1 x 400 gram tin chickpeas, drained and rinsed
Dressing
½ cup thick plain yoghurt
juice of 1 lemon
2 tablespoons sweet chilli sauce
1 teaspoon sesame oil
Lamb
2 x lamb backstraps, about 500 grams
sea salt and freshly ground pepper
large handful coriander leaves, roughly chopped
METHOD
Preheat the oven to 200˚C.
Eggplant: Combine the spices, chilli, salt and garlic with the oil in a large bowl and toss through the eggplant. Place in a roasting dish and cook for 30-40 minutes, stirring occasionally, until tender and lightly golden. Stir in the chickpeas and some of the coriander then arrange on a platter.
Dressing: Combine the dressing ingredients in a bowl, season and set aside.
Lamb: Heat a little oil in a sauté pan and cook the lamb for 3-4 minutes on each side or until done to your liking. Slice thinly and arrange over the eggplant.
To serve: Drizzle with dressing and sprinkle over a generous amount of coriander.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!