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🍽️ Lamb Chops with Aubergine and Tomato Vegetable Mix

604 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp raisins
• 1 shallot
• 1 small eggplant
• 250 g tomatoes
• 3 tbsp olive oil
• 0.5 tsp sugar
• 1 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 360 g lamb chops (6 lamb chops)

Instructions

1. 1. Soak the raisins in warm water.
2. 2. Peel the shallot and dice it finely.
3. 3. Wash the aubergine and cut it into approx. 2 cm cubes.
4. 4. Blanch the tomatoes briefly with boiling water.
5. 5. Remove the skin from the tomatoes.
6. 6. Quarter the tomatoes, remove the core, and dice them.
7. 7. Boil the aubergine cubes for 2 to 3 minutes in boiling water (blanch).
8. 8. Drain the aubergines and rinse them with cold water to stop the cooking process.
9. 9. Drain the aubergines well and pat them dry.
10. 10. Heat 2 tablespoons of oil in a pan.
11. 11. Fry the aubergines in batches in the pan.
12. 12. Remove the fried aubergines from the pan and set them aside.
13. 13. Heat 1 tablespoon of oil in a clean pan.
14. 14. Add the diced shallot to the pan and sweat it until translucent.
15. 15. Add the aubergines, tomato cubes, and drained raisins to the shallot.
16. 16. Add the sugar and the vinegar.
17. 17. Simmer the vegetables for 2 minutes.
18. 18. Season the mixture with salt and pepper.
19. 19. Heat the remaining oil in a pan.
20. 20. Fry the lamb chops for 1 to 2 minutes on each side.
21. 21. Salt and pepper the chops.
22. 22. Serve the chops together with the vegetables.

Nutrition per serving

• kcal: 604
• Protein: 37 g · Fett/Fat: 44 g · Carbs: 15 g