Lamb and Roasted Eggplant Salad

Step 1

For eggplant, Line a baking tray. Slice eggplant into 1/2 inch slices and lay across baking tray. Sprinkle salt heavily across the eggplant. This will help draw out moisture and denatures the proteins in the eggplant making the flavour less bitter. Leave for 45mins.

Step 2

Clean salt off the slices of eggplant and off the baking tray liner. Place eggplant into a bowl.

Step 3

Preheat oven to 150C / 300F

Step 4

Add olive oil, garlic powder, and Italian herb mix to the bowl with the eggplant. Mix well and then place the eggplant slices back onto the baking tray.

Step 5

Bake eggplant for 8-10 minutes, flip and bake again for around another 10 mins - until both sides are well-cooked, soft, and creamy. Remove from the oven.

Step 6

For lamb mince, this can be started while eggplant is in the oven. Place a pan on medium heat and add olive oil.

Step 7

Finely dice 1/2 a brown onion and add to hot pan. Stir until aromatic (3-5 mins).

Step 8

Add in lamb mince and salt, garlic powder, dried oregano, and dried parsley. Cook for approximately 12-15 minutes, breaking apart the lamb and stirring regularly.

Step 9

Create your salad with spinach, cucumber slices, roasted capsicum, cherry tomatoes and then serve with cooked lamb and eggplant on top. Add 2 tbsp of tzatziki per serve as a dressing.