Roasted eggplant with spiced lamb | Women's Weekly Food
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 gr
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 large eggplant (500g), halved lengthways
- 2 teaspoons olive oil
- 350 grams cauliflower, chopped coarsely
- 150 grams lean minced (ground) lamb
- 1 teaspoon each ground cumin and coriander
- 2 tablespoons water
- 2 teaspoons pomegranate molasses
- 1/2 cup (140g) fat-free natural yoghurt
- 2 teaspoons lemon juice
- 1 clove garlic, crushed
- 2 tablespoons currants
- 1/2 cup fresh coriander leaves (cilantro)
- 1/2 teaspoon sumac
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