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Add a photoServings: 4
Ingredients
- 2 x Aubergines, cut into cubes
- 1 x Red onion, sliced
- 1 x Clove garlic, crushed
- 4 Tbsp. Extra virgin olive oil Salt and freshly grnd black pepper
- 4 x Lamb shoulder chops
- 2 Tbsp. Mint, finely minced
- 4 Tbsp. Greek-style yogurt
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Put the aubergines, onion and garlic onto a baking tray, drizzle with the extra virgin olive oil and season well.
- Bake for 30 min, basting twice during the cooking time.
- Meanwhile cook the shoulder chops according to pack instructions.
- Stir the mint into the cooked aubergines. Serve with the lamb chops and a generous spoonful of Greek-style yogurt.
- NOTES : A variation of a traditional accompaniment to lamb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 517mg | 15% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 7.0g | 23% |
| Sugars 7.85g | 5% |
| Protein 2.51g | 4% |
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