Good Food
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Lamb with eggplant mash

Main MealsOther Middle Eastern
Serves 4Time 45 minsLamb with Eggplant Mash

Eggplant is the surprise star of this lamb dish!

Fat - total 19g 27%
Fat - saturated 5g 22%
Salt 1042mg 45%
Protein 41g 82%
Carbs 21g 7%
Sugar 4g 4%
Energy 1760kJ 20%

% based on an adult’s recommended daily intake


  • ( 500 grams) Raw lean lamb meat, diced
  • ( 3 tbsp) Olive oil
  • ( 1/2 tsp) Ground black pepper
  • ( 1 L) Liquid stock, prepared from reduced-salt stock cube or powder
  • ( 1 medium) Eggplant
  • ( 1/4 cup) Cornstarch
  • ( 3 cups) Skim milk (0.15% fat)
  • ( 1/4 tsp) Dried nutmeg powder
  • ( 1 cup) Reduced-fat (8%) cheddar cheese


  1. Preheat oven to 200 degrees C.
  2. Arrange the whole eggplants on a baking tray. Using a fork, make 3–4 sets of holes in the eggplant.
  3. Bake for 30 minutes until eggplants are soft inside.
  4. Remove eggplants from oven. Place them in a container and cover the container to continue the steaming process (this will make the skin easier to peel). Once the eggplants are cool, remove the skin and dispose.
  5. Cut the lamb into 3–4cm chunks, removing excess fat.
  6. Season the lamb with salt and pepper.
  7. In a pan, heat the oil and add the lamb. Brown the lamb.
  8. When the lamb is browned, add the stock.
  9. Cook for 30 minutes on high heat, uncovered (without a lid on the pan).
  10. In a separate saucepan, heat the milk.
  11. Mix the cornflour with cold water and stir, then add this to the saucepan with the milk. Stir this mixture. As the milk heats, it will thicken.
  12. Cut the cooked eggplant into small pieces or blend, and add it to the milk. Continue stirring. This mixture is the eggplant mash.
  13. When the lamb is cooked, serve it on top of the eggplant mash.
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