- 0:10 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
Spice up lamb with Indian curry paste and serve with this flavoursome eggplant salad.
Ingredients
- 600g diced lamb
- 1/4 cup tikka masala curry paste
- 2 tablespoons lime juice
- 250g Tamar Valley Greek Style Yoghurt
Spiced eggplant
- 1 tablespoon olive oil
- 1 large (650g) eggplant, cubed
- 1 medium brown onion, roughly chopped
- 1 small red chilli, thinly sliced
- 2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 4 medium tomatoes, roughly chopped
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
Equipment
- 8 bamboo skewers
Method
- Step 1Make spiced eggplant: Heat oil in a large saucepan over medium heat. Cook half the eggplant for 5 to 7 minutes or until browned and starting to soften. Transfer to a plate. Repeat with remaining eggplant. Return eggplant to pan. Add onion, chilli, coriander and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add tomato and 1/3 cup cold water. Season with salt and pepper. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until eggplant is tender. Add parsley. Stir to combine.
- Step 2Meanwhile, place lamb and curry paste in a glass or ceramic dish. Toss to coat. Thread lamb onto skewers. Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 6 to 8 minutes for medium or until cooked to your liking.
- Step 3Place lime juice and yoghurt in a bowl. Stir to combine. Serve skewers with spiced eggplant and yoghurt mixture.
- High protein
- Low carb
- Lower gi
Nutrition
2270 kj
Energy
32g
Fat Total
11g
Saturated Fat
9g
Fibre
39g
Protein
112mg
Cholesterol
775.45mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 8 pre-soaked bamboo skewers.
- Author: Liz Macri
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
0
