Lamb Eggplant Salad A delightful lamb dish and an eggplant salad, which may be
used as an accompaniment to lamb or other dishes.
Serves 6
2 slices of white bread,
crusts off
1 crushed garlic clove
750g minced lamb
(or other meat of choice)
1 small onion finely
chopped or minced
1 tsp cummin
1 tsp cayenne pepper
2 tbsp finely chopped parsley
1 large egg
1 tsp preserved lemon or
grated lemon rind
Eggplant Salad
1 medium eggplant (look for a
firm one with smooth skin)
1 medium Spanish (red) onion,
finely sliced
3 tbsp extra virgin olive oil
1 tsp finely chopped fresh mint
1 tsp finely chopped
fresh marjoram
3 tbsp natural yoghurt
1 tsp lemon juice
1 tsp finely chopped
lemon rind
1 cup flaked almonds
Salt and pepper
Lamb Sausage
Soak bread in water and squeeze out. Mix all ingredients together and
knead well. With wetted hands, roll into sausage shapes. Wet bamboo satay
sticks and pass through the sausages lengthways. Grill, barbecue or fry.
Eggplant Salad
Slice eggplant into 1cm sliced lengthways. Then cut each slice into
long chip-like shapes. Cook onion over medium heat until starting to
turn brown (preferably in a non-stick pan). Add eggplant and cook,
stirring frequently. (The strips will absorb the oil, but release it again as
it cooks). When cooked, remove from heat and allow to cool. Mix yoghurt with
mint, marjoram, almonds, lemon juice and rind, salt and pepper. Stir through
the cooked eggplant and onion.
Degree of difficulty:Low
Keepability:Best eaten immediately but the dressing will
keep for a couple of days in the refrigerator.
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