Lamb And Eggplant (aubergine) Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 garlic cloves
• 1 teaspoon ground cumin
• 500 g boneless lamb, cubed
• salt & freshly ground black pepper
• 2 large eggplants, cubed
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• 2 tablespoons oil
• 1 small red onion, chopped
• 1 bunch mint, roughly chopped
• 1 bunch basil, roughly chopped
• 1 bunch flat leaf parsley, roughly chopped
• 2 limes, juice of
• salt & freshly ground black pepper

Recipe

• 1 pre-heat oven to 200c.
• 2 toss together the garlic, cumin, lamb, salt and pepper in a baking dish, then set aside for 10 minutes.
• 3 add the eggplant, rosemary and olive oil and cook for 30 minutes, stirring occasionally until golden brown.
• 4 add the cooked mixture to the dressing and allow to rest for 5 minutes before serving with a salad of tomatoes and bitter lettuce leaves, and warmed crusty bread.
• 5 dressing: combine all ingredients, seasoning to taste.