Lamb and Eggplant Salad Recipe

Lamb and Eggplant Salad is a warm and enticing appetizer. Learn how to make/prepare Lamb and Eggplant Salad by following this easy recipe.
Lamb and Eggplant Salad Recipe
Difficulty Easy
Recipe Type Non Veg.
  • 2 cloves Garlic
  • 1 tsp ground Cumin
  • 500 g boneless Lamb (cubed)
  • Salt (to taste)
  • Black Pepper (freshly ground, to taste)
  • 2 large Eggplants (cubed)
  • 2 sprigs fresh Rosemary
  • 2 tbsp Olive Oil

  • 2 tbsp Oil
  • 1 small Red Onion (chopped)
  • 1 bunch Mint (roughly chopped)
  • 1 bunch Basil (roughly chopped)
  • 1 bunch flat leaf Parsley (roughly chopped)
  • 2 Limes (juiced)
  • Salt (to taste)
  • Black Pepper (freshly ground, to taste)
How to make Lamb and Eggplant Salad:
  • Preheat oven to 200 °C.
  • Combine together garlic, cumin, lamb, salt and black pepper in a baking dish. Toss well and keep aside for 10 minutes.
  • Add eggplant, rosemary and olive oil and mix well.
  • Bake the mixture for 30 minutes, stirring occasionally till the mixture turns golden brown.
  • Mix together oil, red onion, mint, basil, parsley, lime juice, salt and pepper in a large bowl.
  • Add the cooked mixture to the dressing and allow the mixture to rest for 5 minutes.
  • Serve with tomatoes, bitter lettuce leaves and warmed crusty bread.