Sweet and sour eggplant with roast almonds and spice-rubbed lamb

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 6

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Sweet and sour eggplant with roast almonds and spice-rubbed lamb

By Alice Storey

Ingredients

1 small lamb leg (about 1kg) butterflied, cut into two pieces lengthways
2 tbsp baharat (see note)
60 ml (¼ cup) olive oil
To serve: thick Greek-style yoghurt

2 eggplant, cut into long batons
60 ml (¼ cup) olive oil
60 ml (¼ cup) pomegranate molasses
½ garlic clove, finely chopped
40 gm roast almonds
1 cup (loosely packed) mint, coarsely torn

Preparation method

Serves 6

Preheat oven to 190C. Rub lamb with baharat, drizzle with oil and season to taste. Heat a large char-grill pan over medium heat and cook lamb, turning occasionally, until golden (5-7 minutes), then transfer to a roasting tray and roast until cooked to your liking (10-12 minutes for medium). Cover loosely with foil and set aside to rest.

Meanwhile, for sweet and sour eggplant, place eggplant in a large colander, sprinkle with 1 tsp fine sea salt and set aside (10 minutes). Pat dry with absorbent paper then place in a steamer placed over boiling water and cook until tender (7-10 minutes).

Meanwhile, combine olive oil, pomegranate molasses and garlic in a small bowl, whisk to combine and set aside.

Drizzle eggplant with dressing, scatter with roast almonds and mint and serve with sliced lamb and yoghurt.

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