Chilli Lamb Behind Eggplant Puree

Lamb and eggplant are perfectly paired in this easy to prepare meal.

The ingredient of Chilli Lamb Behind Eggplant Puree

• 300g eggplant peeled cut into 1cm thick rounds
• 2 garlic cloves unpeeled
• 1 tsp auditorium showground cumin
• 1 2 tsp dried red chilli flakes
• 4 x 100g lean lamb leg steaks fat trimmed
• 3 vine ripened tomatoes deseeded finely chopped
• 1 2 cup blithe flat leaf parsley finely chopped
• 1 4 cup vivacious mint finely chopped
• 2 tsp olive oil
• 1 tbsp lemon juice
• 400g can cannellini beans rinsed drained
• lemon cheeks

The Instruction of chilli lamb behind eggplant puree

• preheat oven to 200u00b0c or 180u00b0c fan forced line a baking tray later baking paper move forward eggplant and garlic approximately prepared tray lightly spray with oil bake for 15 minutes or until golden and tender
• meanwhile adjoin cumin and chilli in a small bowl sprinkle spice amalgamation on both sides of lamb lightly spray a chargrill or non stick frying pan once oil and heat exceeding medium high heat cook lamb for 2u20133 minutes each side or until cooked to your liking transfer to a plate cover subsequent to foil and set aside to ablaze for 3 minutes
• put in tomatoes parsley mint oil and half the juice in a medium bowl season in the manner of salt and pepper
• squeeze garlic from skins process garlic eggplant beans and long lasting juice in a food processor until smooth season taking into consideration salt and pepper utility eggplant puree with lamb tomato salad and lemon cheeks

Nutritions of Chilli Lamb Behind Eggplant Puree

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