Lamb Chops and Spice-Stuffed Eggplant (Paleo)

Joëlle

Lamb Chops with Tomato Raita and Spice-Stuffed Eggplant

Melt-in-your mouth baby eggplant stuffed with a tantalizing mix of Indian spices served with lamb chops, kale leaves and a delicious yogurt dip.

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Ingredients

Lamb Chops
• 3 Lamb Chops
• 3-4 leaves of kale
• 2 cloves of garlic, crushed
• Salt and Pepper
• Olive oil
• Tomato Shallot Raita (Recipe here)
Spice-Stuffed Baby Eggplant
• A glug of olive oil
• 4 Baby eggplant
• 1/8 tsp mustard seed
• 1/2 tsp cumin seeds
• 1/8 tsp fenugreek seeds
• 1/4 tsp fennel seeds
• 1 Shallot, julienned
• 2 Garlic cloves, julienned
• 1 tbsp grated ginger
• 1 tbsp tamarind paste
• 1 tsp coriander powder
• 1 tsp fennel seed powder
• 1/2 tsp garam masala
• A pinch of turmeric
• A pinch cumin

Instructions

1. Remove lamb chops from the fridge and preheat oven to 350 F
2. Cut one slit lengthwise on each eggplant, leaving the stems intact, and place them in a microwave-safe bowl. Microwave until they start to soften on the inside.
3. When the eggplants are cool enough to handle, carefully scoop the flesh into a bowl with a small spoon, being cautious not to damage the skins.
4. Heat a pan on medium heat. Pour in a glug of oil and add your mustard, cumin, fenugreek and fennel seeds. When the seeds start to crackle, add the shallot, garlic and ginger, and cook a few more minutes. Add eggplant flesh, tamarind paste and a tablespoon of water and simmer, covered, until the eggplant flesh is completely cooked.
5. Mix in the chopped cilantro and the rest of the spices and remove from heat.
6. While the eggplant stuffing is cooling, prepare the raita if you haven't done so already (Recipe here).
7. Once the eggplant stuffing is cool enough to handle, carefully spoon the mixture back into the eggplant skins.
8. Steam kale for 3-4 minutes (depending on the thickness of the leaves), and place them on a plate.
9. Sprinkle salt and pepper onto your chops. Set a meat thermometer to your desired doneness temperature.
10. Heat a cat iron skillet to medium high. Add a glug of oil, the cloves of garlic and your chops, searing them for a few minutes on each side. Once all sides are seared, stick the meat thermometer into one of the chops and stick the skillet into the oven.
11. When the chops are cooked, remove the pan from the oven and place the chops onto the bed of kale. Put the oily skillet back onto the stovetop, on medium high heat, and carefully place your stuffed eggplants into the pan, turning them until the skin is slightly seared on all sides, and the eggplants are warm.
12. Plate your eggplants, garnish with a few sprigs of cilantro and serve.