Baharat lamb with eggplant two ways

Serves 4

Prep Time: 10 mins (or 20 mins if making baba ganoush)

Cook time: 15 mins (plus 20 mins if making baba ganoush)

800g lamb backstraps

3 tsp Baharat spice mix

Salt and freshly ground black pepper 1/3 cup extra virgin olive oil

1 small (230g) eggplant, sliced 2 cloves garlic, crushed

150g baby spinach leaves

Baba ganoush

1 medium eggplant (approx 300g) 1 clove garlic, finely chopped

3 tsp lemon juice

1 tbsp tahini

1½ tbsp extra virgin olive oil, plus

more for serving

1. For the baba ganoush: pre-heat a gas hotplate or barbeque to medium and place eggplant directly over heat source. Cook, turning occasionally with tongs, until eggplants are black and completely tender. Alternatively, grill or roast, but be sure to really cook the eggplant until charred and completely tender when tested near the stem.

Place in a plastic bag or foil until cool enough to handle. Slit eggplant open and scoop out flesh to a strainer. Drain and squeeze to remove excess moisture. Either whisk or process with garlic, lemon juice and tahini for 2 minutes. Drizzle in oil, whisking constantly. Season to taste with salt, plus more lemon juice if desired. Reserve.

2. Sprinkle lamb with spice and season with salt and pepper. Heat half the oil in a large frying pan. Cook lamb for 7 minutes for medium-rare, turning until browned all over and cooked as desired. Transfer to a warm plate; cover with foil and rest.

3. Wipe out the frying pan with kitchen paper, heat remaining oil; cook the eggplant, in batches, over low heat, until tender. Add garlic, cook until fragrant. Remove eggplant to warm plate. Add spinach to pan and wilt quickly.

4. Divide eggplant among warm serving plates; top with baba ganoush, sliced lamb and spinach.

Lyndey’s note: You could use bought baba ganoush and make this recipe very quickly.

Why this dish?

The smokey flavours and creamy textures of this dish are a perfect foil for Malbec’s muscle.