A great party starter - any leftover eggplant puree can be used as a dip or in sandwiches.
|2 cloves||Garlic, crushed and finely chopped|
|1 tsp||Lemon, finely grated rind|
|1 tsp||Lemon juice|
|¼ cup||Fresh coriander, chopped|
|¼ cup||Plain unsweetened yoghurt, full cream|
|1 tsp||Ground cumin|
|300 g||Lamb fillets, or back strap (Main)|
|1 Tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|1 to garnish||Fresh coriander|
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- Preheat oven to 180 degC. Prick eggplant several times with a sharp knife, then cook for 25 minutes or until soft. Set aside until cool enough to handle.
- Scrape the flesh of the eggplant into the bowl of a food processor and add garlic, lemon juice, lemon rind, chopped coriander leaves and cumin.
- Pulse until mixture is well-combined and eggplant is smooth. Add yoghurt and pulse to mix.
- Rub lamb with oil, salt and pepper, and cook on a hot barbecue or frying pan for 3 to 4 minutes each side, or longer if preferred. Allow to rest, then cut into thin slices.
- With sharp scissors, cut pappadoms into 7cm squares. Cook pappadoms in batches in the microwave for 20 seconds on high or until puffed.
- Place a heaped teaspoonful of eggplant puree on top of each pappadom, then top with a slice of lamb and a coriander leaf.
- Serve at once - the pappadoms will soften if they sit for too long.