Turkish · Dinner
Charcoal-Grilled Lamb Chops with Eggplant
Kuzu Pirzola
Charcoal-grilled lamb chops marinated with garlic, oregano, and olive oil, served over a smoky charred aubergine puree with rocket, lemon, and a scatter of pul biber.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
720Calories
42gProtein
48gFat
28gCarbs
4gSugar
6gFiber
850mgSodium
110mgChol
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Instructions
1
Prep
Pierce both aubergines all over with a fork. Crush garlic cloves. Rub lamb chops with half the garlic, oregano, cumin, pepper, half the salt, and 20ml olive oil; rest 10 minutes. Halve both lemons. Mix yogurt with tahini.
2
Char
Set aubergines directly on a high gas flame or under a high broiler 12–14 minutes, turning every 3 minutes until skin blackens and flesh collapses when pressed. Transfer to a bowl, cover with a plate to steam.
3
Build
Peel and roughly chop hot aubergines, mash with remaining garlic, salt, tahini mixture, and a squeeze of lemon off heat 1–2 minutes until creamy and smoky.
4
Grill
Heat a grill pan over high heat 4 minutes until smoking. Working in two batches if needed to avoid crowding, grill lamb chops 3 minutes per side over high heat until deeply charred outside and pink at the bone. Rest off heat 3 minutes on a board.
5
Rest and plate
Divide aubergine puree between two warm plates. Lay lamb chops over puree on each plate, scatter rocket and parsley alongside, drizzle remaining olive oil, dust with pul biber, and serve with flatbread and lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) lamb rib chops
- 700g (24.7 oz) eggplant
- 8 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 small lemons
- 2 tsp pul biber Aleppo flakes
- 10g (small handful) baby arugula
- 2 tbsp Greek-style yogurt
- 2 tsp tahini
- 10g (small handful) flat-leaf parsley
- 2 flatbreads