Substances
- 1 aubergine, thinly sliced lengthways
- 3 tbsp olive oil
- 4 lamb cutlets or chops, trimmed of full
- squeeze lemon juice
- pinch paprika
- 2 tsp chopped dill
- 1 tbsp toasted pine nut
Components
- STEP 1
Warmth a mountainous frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry except browned on each sides, about 8-10 mins. Elevate from heat, then inch or gash into small pieces. Season with salt and pepper.
- STEP 2
Griddle chops for 4 mins on all sides for crimson. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
- STEP 3
Drizzle dressing over aubergine and toss. Divide between two plates and build chops on high, then scatter with pine nuts and the rest of the dill. Back with salad and pitta bread.
RECIPE TIPS
MAKE DOUBLE
Blueprint double the amount of
aubergines and stuff into pittas with
houmous for lunch the next day.
FOR A SPICY TWIST
Turkish Vogue aubergine: Mix 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 again with the lamb, salad and pitta bread.
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