- 1 aubergine, thinly sliced lengthways
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 lamb cutlet or chops, trimmed of fat
- squeeze lemon juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- pinch paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp chopped dill
- 1 tbsp toasted pine nut
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Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.
Make double the amount of aubergines and stuff into pittas with houmous for lunch the next day.
For a spicy twist
Turkish Style aubergine: Combine 2 tbsp olive oil with 1 tsp ground cumin, brush over aubergines and griddle. Mix a 200g pot Greek yogurt, a squeeze lemon juice, 1 tbsp mint sauce and a handful chopped mint. Season, then serve with the lamb, salad and pitta bread.