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.
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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.