Lamb cutlets with eggplant relish & pearl couscous

Method

• Step 1
  For the spiced eggplant relish, pour enough oil into a frying pan to reach a depth of 2cm. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
• Step 2
  Drain off all but 1 tbs of the oil from the pan. Add the onion and cook over medium-high heat for 5 minutes or until golden. Add the garlic and cook for 1 minute or until aromatic. Add the Moroccan seasoning and stir to coat. Add the tomato sauce, vinegar and sugar. Reduce heat to low. Simmer for 10 minutes or until mixture thickens. Stir in the eggplant. Set aside to cool to room temperature.
• Step 3
  Preheat a chargrill or frying pan over medium heat. Season the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Serve the lamb with the couscous, eggplant relish and lemon wedges, sprinkled with parsley leaves.