1 aubergine, thinly sliced lengthways
3 tbsp. olive oil
4 lamb cutlets or chops, (trimmed of fat - optional)
squeeze lemon juice
2 tsp chopped dill
1 tbsp. toasted pine nut
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
Of course aubergine (eggplant) goes well with pork chops too, see recipe here
All the best Jan