Lamb skewers with spiced eggplant recipe


  • 600g diced lamb
  • 1/4 cup tikka masala curry paste
  • 2 tablespoons lime juice
  • 250g plain Greek-style yoghurt
  • Spiced eggplant
  • 1 tablespoon olive oil
  • 1 large (650g) eggplant, cubed
  • 1 medium brown onion, roughly chopped
  • 1 small red chilli, thinly sliced
  • 2 teaspoons ground coriander
  • 2 garlic cloves, crushed
  • 4 medium tomatoes, roughly chopped
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves

Cooking Instructions

Make spiced eggplant Heat oil in a large saucepan over medium heat. Cook half the eggplant for 5 to 7 minutes or until browned and starting to soften. Transfer to a plate.

Repeat with remaining eggplant. Return eggplant to pan. Add onion, chilli, coriander and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add tomato and 1/3 cup cold water.

Season with salt and pepper. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until eggplant is tender. Add parsley. Stir to combine.

Meanwhile, place lamb and curry paste in a glass or ceramic dish. Toss to coat. Thread lamb onto skewers. Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 6 to 8 minutes for medium or until cooked to your liking.

Place lime juice and yoghurt in a bowl. Stir to combine. Serve skewers with spiced eggplant and yoghurt mixture

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