Lamb chops with smoky aubergine (egg-plant) salad

This is a great low carb recipe, just four carbs per serving. Aubergine is of course, many a low carbers favourite, and Aubergines (egg-plants) are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese... can't be bad ! 

Ingredients
Serves Two
1 aubergine, thinly sliced lengthways
3 tbsp. olive oil
4 lamb cutlets or chops, (trimmed of fat - optional)
squeeze lemon juice
pinch paprika
2 tsp chopped dill
1 tbsp. toasted pine nut
Method
1. Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
2. Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
3. Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill.
4. Serve with salad (and pitta bread - optional - will increase carb count)
Nutrition per serving

Fat 33g Protein 27g Carbs 4g 

Recipe from here

More about lamb chops here 

Of course aubergine (eggplant) goes well with pork chops too, see recipe here

But if you prefer a vegetarian option, how about Baked Aubergine / Eggplant Bruschetta ... see recipe details here 

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All the best Jan