The Nigel Slater tome, Eat, has provided me with not only an awesome perspective on food and cooking, but accessible, realistic recipes that are more simplistic than they appear – thus perfect for somebody with slightly-better-than-novice skills such as myself.
My meal last night was both inspired by (lamb w/ yogurt) and adapted from (eggplant & chickpea puree) recipes in the book. The Middle Eastern influence (from a British chef/ author, haaa!) was definitely outside of my typical kitchen paradigm, but I have to admit it came out awesome. And the entire meal was on the plate within 30 minutes of start time. Pretty awesome.
Hope you enjoy.
- 6 smaller lamb chops, frenched and cleaned
- head of garlic
- 1 eggplant
- 1 can, chickpeas
- handful of fresh thyme
- handful of mint lives, minced
- greek yogurt
- 1 lemon
- slice eggplant in half, salt and let sit for 20-30 minutes to draw water out
- marinate lamb in olive oil, salt, pepper, sliced garlic for at least one hour
- rinse eggplant and let dry over paper towels, then slice into half-rounds
- preheat oven to 400°F
- prepare yogurt accompaniment by whisking yogurt, juice from 1/2 lemon, mint, paprika, salt, pepper & minced garlic
- take half of the eggplant half-moons, put on baking sheet with garlic and thyme and generous EVOO. place in oven.
- heat cast-iron skillet to high with a handful of garlic cloves
- heat dutch oven or other high-sided pan, pour in generous EVOO – when heated, layer in the remaining rounds of eggplant. sauté the eggplant until browned, then flip for 2 minutes to brown on other side
- sear the lamb chops thoroughly on both sides – should take about 3 to 4 minutes per side – when done, put the lamb chops in the oven to finish for 2-4 more minutes
- add chickpeas to the eggplant in dutch oven, as well as more salt/pepper. turn off heat, cover
- pull lamb and eggplant from oven and let rest for 5-10 minutes
- use handblender to puree half the eggplant & chickpeas, leaving the rest in tact for both textural and aesthetic purposes
- plate as desired, with or without couscous, rice, and enjoy