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  • 4servings
  • 35minutes
  • 260calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (about 1 pound) medium eggplant , peeled and sliced into 1/4-inch rounds

  2. 1 medium red onion , sliced into 1/4-inch rounds

  3. Canola or olive oil cooking spray

  4. Juice of 1 lemon

  5. 1/4 cup(s) chopped fresh parsley

  6. 2 tablespoon(s) chopped fresh mint

  7. 1 tablespoon(s) extra-virgin olive oil

  8. 1 teaspoon(s) salt , divided

  9. 1 pinch(s) cayenne pepper

  10. 8 (1 1/2-1 3/4 pounds total) lamb loin chops ,

  11. 1-1 1/2 inches thick, trimmed

  12. 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high.

  2. Spray both sides of eggplant and onion rounds with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, 1/2 teaspoon salt, and cayenne.

  3. Meanwhile, sprinkle lamb chops with pepper and the remaining 1/2 teaspoon salt. Grill the chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium. Serve with the eggplant salad.

  4. Exchanges: 2 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (28% daily value), Potassium (19% dv), Folate (15% dv).

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