How to make lamb and aubergine with pomegranate salads? Lamb and aubergine with pomegranate salad recipe and ingredient shared on our page.
4 people for the marinade / dressing ingredients
6 tbsp pomegranate molasses
huice of 1/2 lemon
2 cloves garlic, peeled and crushed
6 tbsp extra-virgin olive oil
1 tsp caster sugar
salt and freshly ground black pepper
2 tsp ground cinnamon
200g fine green beans, trimmed
3 tbsp roughly chopped flat leaf parsley
1 small red onion, peeled and chopped
salt and freshly ground black pepper
For the salad ingredients
600g lamb leg steaks
2 aubergines cut into 2cm slices
To serve
4 tbsp Turkish yoğurt
4 pitta breads or flatbreads
Lamb and aubergine with pomegranate salad recipe
1. Combine the marinade / dressing ingredients with some salt and pepper in a screw-top jar. Shake well and set aside.
2. Put the lamb steaks and aubergine slices into a large non- metallic dish. Season and sprinkle with the cinnamon. Pour a third of the marinade over both and mix together until thoroughly combined. Cover and marinate in the fridge for 3-4 hours. Remove from the fridge 45 minutes before cooking.
3. Blanch the green beans in boiling salted water for 3-4 minutes or until tender, then drain in a colander and rinse in cold water.
4. Heat the griddle pan until hot. Griddle the lamb steaks for 2-3 minutes on each side (this will give you pink lamb). Remove and leave the meat to rest for 5 minutes on a board.
5. While the lamb rest, griddle the aubergine in batches for 2-3 minutes on each side or until softened (discard any marinade on the aubergine). Arrange the aubergine in a dish. toast the pitta breads lightly under the grill.
6. Slice the lamb and arrange over the aubergine. Sprinkle with the parsley, red onion and green beans then pour the remaining dressing over before serving with a bowl of Turkish yoğurt and the toasted pitta breads. Your enjoy meal!
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