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
½ cup thick plain yoghurt
juice of 1 lemon
2 tablespoons sweet chilli sauce
1 teaspoon sesame oil
2 x lamb backstraps, about 500 grams
sea salt and freshly ground pepper
large handful coriander leaves, roughly chopped
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.