The Recipes

Lamb Chops with Eggplant Puree

Although you need to invest some time in roasting the eggplant, once you do, this dish comes together very quickly.  Just a quick sear of the lamb chops and you're good to go.

Lamb Chops with Eggplant Puree


- 2 lamb chops
- 1/3 eggplant, cut lengthwise and split into a 1-in. piece and the remainder
- 1/2 zucchini, sliced
- 4 cloves of garlic
- 1 T. coriander
- handful of mint, chopped
- 1 T. capers, roughly chopped
- Splash of chicken stock
- olive oil
- salt
- pepper

Preheat the oven to 375 degrees.  Put the thicker piece of eggplant on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast the eggplant in the oven for 30 minutes.

Take the cookie sheet out and add the thin eggplant slice, zucchini, and garlic cloves.  Drizzle the new items with olive oil and season with salt and pepper.  Return to the oven for another 20-30 minutes.

Remove the vegetables and garlic from the oven.  Using a spoon, scrape the flesh of the large piece of eggplant into a blender.  Add the stock and garlic and blend.  Taste and season with salt and pepper to taste.

Heat a small skillet.  Drizzle the lamb chops with olive oil and season with salt, pepper and coriander.  Heat a small amount of additional olive oil in the skillet.  Add the lamb chops, cooking for 2-3 minutes on the first side and 3  minutes on the second side.  Allow the lamb chops to rest.

Dice the remaining eggplant and zucchini.  Toss the diced vegetables together with the capers and mint.

Use a spoon  to put two dollops of the puree on a plate.  Using the back of the spoon, start in the center of each dollop and spread the puree in opposite directions on the plate.  Add the lamb chops and top with the chopped eggplant mixture.