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Lamb and Eggplant With Yogurt Relish

Lamb and Eggplant With Yogurt Relish


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Ingredients

  • 1 eggplant, cut in half
  • 2 garlic cloves, sliced
  • 3 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 5.3 oz container of Two Good Greek Plain Lowfat Yogurt
  • 1/2 cucumber - chopped
  • 1/2 red onion - chopped
  • 1/2 lime - juiced
  • 4-6 lamb chops
  • 3 Tablespoons olive oil

Directions

To make the eggplant and yogurt relish:

Heat oven to 350 F degrees.

Cut eggplant in half. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern. Arrange eggplant on a baking sheet, flesh side up. Season generously with salt and 3 tbs olive oil over the surface and into the cuts. Placed sliced garlic throughout the cuts.

Roast the eggplant in the oven for 20 minutes. After 20 minutes, remove from the oven and season with 1 tbs chili powder. Place back in the oven for an additional 20 minutes - until eggplant is soft and a deep brown caramel color.

Spoon yogurt into a large mixing bowl. Add chopped cucumber and red onion. Season with salt and lime juice. Mix all together.

To make the lamb:

Heat olive oil in a medium sauté pan. Season lambs chops with salt & pepper and sear for 2-3 minutes per side until done.

To plate, put ½ eggplant on a plate. Mash the insides a bit and season with an additional 1 tsp of olive oil. Spoon yogurt mixture on to the plate. Top with 2-3 lamb chops.

Nutritional Facts

Servings2

Calories Per Serving1579

Folate equivalent (total)122µg31%

Riboflavin (B2)0.9mg67.8%


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.


  • ½ cup extra virgin olive oil
  • 1 large red onion, chopped (2 cups)
  • 6 cloves garlic, minced
  • 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb. 6 cups)
  • 1 14 ounce can whole peeled plum tomatoes in puree
  • 2 medium oranges
  • 1 tablespoon sugar
  • 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
  • 8 slices baguette, toasted
  • Fresh thyme sprigs

In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

Meanwhile, finely shred enough orange peel to make 2 teaspoons set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.