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🥗 Grilled lamb chops with fresh tomato and onion salad

873 kcal · 30 min · 4 servings

Ingredients

• 2 smaller eggplants
• salt
• 6 tbsp olive oil
• 1 clove of garlic
• 1 lemon (juice)
• pepper (from a grinder)
• 6 tomatoes
• 2 red onions
• 1 handful cilantro leaves
• 2 tbsp white balsamic vinegar
• 1 pinch sugar
• 1 tbsp sesame seeds
• 8 lamb chops

Instructions

1. 1. Rinse the eggplants under running water.
2. 2. Pierce the eggplants several times with a fork.
3. 3. Cut the eggplants in half lengthwise.
4. 4. Sprinkle the eggplant halves generously with salt.
5. 5. Let the salted eggplants rest for about 15 minutes.
6. 6. Preheat the oven to 200 degrees Celsius with top and bottom heat.
7. 7. Line a baking tray with baking paper.
8. 8. Put 2 tablespoons of oil into a small bowl.
9. 9. Press the garlic directly into the bowl with the oil.
10. 10. Add 1 to 2 tablespoons of lemon juice to the oil-garlic mixture.
11. 11. Season the oil mixture with salt and pepper.
12. 12. Pat the eggplant halves dry with a kitchen towel.
13. 13. Brush the eggplants with the seasoned oil mixture.
14. 14. Place the eggplants on the prepared baking tray.
15. 15. Bake the eggplants in the oven for about 30 minutes until soft.
16. 16. Rinse the tomatoes under running water.
17. 17. Remove the hard stem area from the tomatoes.
18. 18. Cut the tomatoes into small cubes.
19. 19. Peel the onions.
20. 20. Cut the onions into fine cubes.
21. 21. Rinse the coriander leaves under cold water.
22. 22. Shake the coriander leaves dry.
23. 23. Chop the coriander leaves finely.
24. 24. Put the tomato cubes, onion cubes, and chopped coriander into a bowl.
25. 25. Add vinegar, 2 tablespoons of oil, sugar, and sesame seeds to the bowl.
26. 26. Season the salad with salt and pepper.
27. 27. Mix all ingredients for the salad well.
28. 28. Rinse the lamb chops under running water.
29. 29. Pat the lamb chops dry with a kitchen towel.
30. 30. Salt and pepper the lamb chops.
31. 31. Heat the remaining oil in a grill pan over high heat.
32. 32. Fry the lamb chops for about 2 minutes per side.
33. 33. Place the grilled eggplants on the plates.
34. 34. Add the tomato and onion salad.
35. 35. Place the lamb chops on the salad.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 873
• Protein: 60 g · Fett/Fat: 65 g · Carbs: 11 g