Lamb fillets with chargrilled eggplant and garlic sauce

• 4 firm baby eggplant, cut lengthways into 5mm-thick slices
• 2 tablespoons olive oil
• 8 x 120g lamb fillets
• 1 cup mint leaves
• 120g natural yoghurt
• 2 garlic cloves, finely chopped
• Juice of 1 lemon
• 2 tablespoons baby capers, rinsed, drained

Energy 1914kJ	Fat saturated 7.00g
Fat Total 25.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 4.00g	Dietary Fibre 2.00g
Protein 55.00g	Cholesterol 159.00mg
Sodium 220.07mg

All nutrition values are per serve.

1. Step 1

   Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat. Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.

2. Step 2

   Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper. Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.

3. Step 3

   Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.

4. Step 4

   Slice lamb and arrange on plates with the eggplant. Drizzle with yoghurt sauce and scatter with remaining mint leaves.