Lamb chops with eggplant
Lamb chops with eggplant is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small eggplants
- Salt
- 100 g mushrooms
- 2 onions
- 4 tbsp olive oil
- 400 g tomatoes (canned)
- Pepper
- 12 lamb chops
- 2 tbsp freshly chopped parsley
Instructions
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1.
Wash and clean the eggplants, cut them lengthwise in half, scoop out the flesh with a spoon leaving about 1 cm of wall. Sprinkle the halves inside with salt and let them sit in water for about 30 minutes. Then rinse cold and pat dry.
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2.
Dice the scooped eggplant flesh. Clean and chop the mushrooms into pieces. Peel and roughly dice the onions; slice the garlic into thin rounds. In 2 tbsp hot oil, sauté the eggplant, mushroom, onion, and garlic for 4–5 minutes. Remove from heat. Mash the tomatoes with a fork and mix into the vegetables. Season with salt and pepper, then fill the eggplant halves.
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3.
Place the stuffed eggplants on a hot grill and cook covered (or wrapped in foil) for about 25 minutes.
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4.
Rinse the lamb chops and pat dry. Drizzle them with the remaining oil, season with salt and pepper, and grill for 8–10 minutes.
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5.
Arrange the grilled lamb chops with the eggplant on plates and sprinkle with parsley before serving.
