Spiced Lamb Cutlets with Eggplant Puree & Tomato Olive Salad

🧂 Ingredients

• 1 large eggplant

  cut in half lengthways
• 2 tablespoons olive oil
• 1 tablespoon tahini paste
• 2 tablespoons lemon juice
• 1 garlic clove

  roughly diced
• 2/3 teaspoons sea salt
• Pinch of cracked pepper
• 8-10 lamb cutlets

  French-trimmed
• 1 teaspoon ground cumin
• 1 teaspoon sweet or mild paprika
• 1 teaspoon ground coriander seed powder
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Pinch of cracked pepper
• 1 punnet cherry tomatoes

  about 2 cups, cut in halves
• 6-7 Kalamata olives

  cut in quarters
• 1/2 small Spanish onion

  finely diced
• 1 tablespoon parsley

  chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar

  or lemon juice
• Pinch of salt and pepper

Instructions

• 1 To make the eggplant purée:
  
  Heat the oven to 180 C / 375 F and bake the eggplant, drizzled with olive oil,
  for 45 minutes or until crispy and dark golden brown. It should be soft on the
  inside. Cool the eggplant until okay to handle, and remove the outer skin only.
  You can leave the skin on as well, it will simply result in a more coarse purée
  texture. Still delicious! Cut the eggplant roughly and place in a food processor
  with garlic, tahini, salt, pepper, lemon juice, and a little drizzle of olive
  oil (about a tablespoon). Purée until smooth.
• 2 To make the cutlets:
  
  Mix the spices, lemon juice, tomato paste, salt, pepper, and olive oil, and rub
  all over the lamb cutlets. Marinate for 20 minutes at room temperature. If
  marinating overnight in the fridge, bring to meat room temperature before
  cooking (about 15-20 minutes).
• 3 Heat a large frying pan or a grill to medium-high and fry the lamb cutlets for
  four minutes on each side, however, turn the cutlets every 30-40 seconds,
  instead of just once.
• 4 Assemble the salad:
  
  Mix all salad ingredients in a bowl. Serve with lamb cutlets and eggplant purée.

Nutrition Info