Spicy Eggplant, Chickpea and Lamb Salad

, from Issue #41. August, 2015
Photography by Aaron McLean.
Spicy Eggplant, Chickpea and Lamb Salad

Serves: 4


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.