Lamb Chops with Eggplant and Couscous

Ingredients

• 12 lamb chops
• olive oil
• 2 Eggplants
• Berbere spice blend
• 250 g instant couscous
• 2 tbsp butter
• Sea salt

Instructions

1. 1.

   Wash, trim, and slice the eggplants into about 1 cm thick rounds. Salt them and let soak in water for about 15 minutes. Pat dry and fry in a large pan with hot oil, 1-2 minutes per side until golden brown.

2. 2.

   Wash and pat dry the lamb chops, brush with olive oil, and season with Berbere and sea salt. Fry in a large pan, 1-2 minutes per side.

3. 3.

   Pour 250 ml hot water over the couscous, let stand for 5 minutes, then fluff with a fork. Heat butter in a pan, briefly sauté the couscous, and season with Berbere.