Roasted Eggplant with Spiced Lamb
Low Carb & Diabetes, Main
Ingredients
1 large eggplant (500g), halved lengthways
2 teaspoon olive oil
350 gram cauliflower, chopped coarsely
150 gram lean minced (ground) lamb
1 teaspoon each ground cumin and coriander
2 tablespoon water
2 teaspoon pomegranate molasses
1/2 cup (140g) fat-free natural yoghurt
2 teaspoon lemon juice
1 clove garlic, crushed
2 tablespoon currants
1/2 cup fresh coriander leaves (cilantro)
1/2 teaspoon sumac
Description
Silky eggplant and crunchy cauliflower topped with spiced minced lamb - delish! This dish is a stand out winner for a quick and easy midweek dinner. And it's great for diabetics.
Directions
1 Preheat oven to 200°C. Line a large oven tray with baking paper.
2 Using a sharp knife, score the eggplant flesh diagonally. Drizzle with half the oil. Place flesh-side down on tray. Roast for 10 minutes. Add cauliflower to tray; drizzle with remaining oil. Roast a further 30 minutes or until tender.
3 Meanwhile, heat a medium oiled non-stick frying pan over high heat; cook lamb, spices and the water, stirring, until browned. Add pomegranate molasses. Remove from heat.
4 Combine yoghurt, juice and garlic in a small bowl.
5 Serve eggplant topped with cauliflower, lamb, currants and coriander. Spoon over yoghurt mixture and sprinkle with sumac.
Notes
Sumac is a spice made from ground berries and has a lemony flavour. It is available from supermarkets and spice shops.