Roasted Eggplant with Spiced Lamb and Olive Salad

Ingredients

For the Eggplant:

• 4 baby eggplant, split lengthwise
• 2 tbsp olive oil
• Salt to taste

For the Lamb:

• 2 tbsp olive oil
• 1 lb minced lamb
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp black pepper
• Salt to taste

For the Olive Salad:

• 2/3 cup green olives, pitted and chopped
• 1/2 English cucumber, seeded and chopped
• 1 cup grape/cherry tomatoes sliced in half
• 1 cup chopped flat leaf parlsey
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt to taste

For the lemon yogurt:

• 1 cup whole yogurt
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• Salt to taste

To Garnish:

• Pomegranate seeds

Directions

1. Preheat the oven to 450 degrees, and line a baking sheet with parchment paper. Score the flesh of the split eggplant in a diamond pattern ensuring not to cut through to the skin. Toss in olive oil and generously season with salt.
2. Lay the eggplant flesh side down on the prepared baking sheet, and bake for 20 minutes or until the skin is wrinkled on the outside, and the flesh is soft and tender in the middle. Set aside.
3. To a frying pan on high heat, add the olive oil. Once hot, add the lamb. Use a spoon to break apart the lamb and season with the ground coriander, cumin, black pepper and salt. Cook for 5-7 minutes, or until the lamb is completely cooked through, and there is still some moisture left in the pan (you don’t want it to be dry).
4. Combine all ingredients for the salad in a bowl, mix and set aside.
5. Combine all the ingredients for the lemon yogurt in a bowl, mix and set aside.
6. To assemble, gently remove the eggplant from the parchment paper and place them skin side down on a large serving platter. Top each eggplant with a generous spoonful of the lemon yogurt, followed by the lamb, and the olive salad.
7. Garnish with the pomegranate seeds. Serve hot or at room temperature.