Uploaded December 2025 | Updated September 2026, 2 weeks ago
Lamb cutlets with eggplant-tahini puree & tomato salad
Serves 6 Prep 15 mins (+ 40 mins marinating, 10 mins standing & 5 mins resting time)
Cooking 45 mins
2 garlic cloves, finely grated
1 tsp ground cumin
1 tsp ground coriander
1½ tsp sea salt flakes
¾ tsp freshly ground black pepper
⅓ cup (80ml) extra virgin olive oil, divided
12 Coles Australian Lamb Cutlets (about 70g each)
Eggplant-tahini puree
2 eggplants (about 400g each)
¼ cup (60ml) extra virgin olive oil
1 tbs tahini
½ tsp sea salt flakes
Tomato salad
350g pkt medley Perino tomatoes, halved
½ cup (75g) pitted kalamata olives, torn
2 tbs extra virgin olive oil
1½ tbs red wine vinegar
1 shallot or ½ red onion, finely chopped
¼ tsp smoked paprika
1 tsp sea salt flakes
2 tbs coarsely chopped flat-leaf parsley
2 tbs oregano leaves
¼ cup (40g) pine nuts, toasted
1. In a medium bowl, whisk garlic, cumin, coriander, salt, pepper and ¼ cup (60ml) oil until combined. Add the lamb and toss to coat. Set aside for 30 mins to develop the flavours.
2. Heat the grill on high, positioning the rack 15cm from heat source. Line a baking tray with foil. Pierce eggplants all over with a fork and add to the tray. Cook under the grill, turning halfway through cooking, for 30 mins or until skins are charred and centres are soft. Allow to cool slightly, then halve and scrape the flesh from the skin, discarding skin. Place flesh in a sieve over a bowl and set aside for 10-15 mins to drain excess liquid and cool completely. Reserve 1 tbs liquid.
3. Transfer the eggplant flesh to a blender or food processor. Add reserved eggplant liquid, oil, tahini and salt. Blend or process until completely smooth. Season.
4. In a medium bowl, combine tomato, olives, oil, vinegar, shallot or onion, paprika and salt. Set aside for 10 mins to develop the flavours. Add the parsley, oregano and pine nuts to the tomato mixture and stir to combine.
5. Meanwhile, heat a chargrill on medium-high. Working in batches, cook lamb for 2-3 mins each side or until lightly charred outside and pink inside (internal temperature should register 58°C on a meat thermometer). Transfer to a plate and set aside for 5 mins to rest.
6. Spread eggplant mixture over the base of a large serving platter. Arrange the lamb cutlets over eggplant mixture. Top with tomato mixture and drizzle with remaining oil.
Lamb cutlets with eggplant-tahini puree & tomato salad
Serves 6 Prep 15 mins (+ 40 mins marinating, 10 mins standing & 5 mins resting time)
Cooking 45 mins
2 garlic cloves, finely grated
1 tsp ground cumin
1 tsp ground coriander
1½ tsp sea salt flakes
¾ tsp freshly ground black pepper
⅓ cup (80ml) extra virgin olive oil, divided
12 Coles Australian Lamb Cutlets (about 70g each)
Eggplant-tahini puree
2 eggplants (about 400g each)
¼ cup (60ml) extra virgin olive oil
1 tbs tahini
½ tsp sea salt flakes
Tomato salad
350g pkt medley Perino tomatoes, halved
½ cup (75g) pitted kalamata olives, torn
2 tbs extra virgin olive oil
1½ tbs red wine vinegar
1 shallot or ½ red onion, finely chopped
¼ tsp smoked paprika
1 tsp sea salt flakes
2 tbs coarsely chopped flat-leaf parsley
2 tbs oregano leaves
¼ cup (40g) pine nuts, toasted
1. In a medium bowl, whisk garlic, cumin, coriander, salt, pepper and ¼ cup (60ml) oil until combined. Add the lamb and toss to coat. Set aside for 30 mins to develop the flavours.
2. Heat the grill on high, positioning the rack 15cm from heat source. Line a baking tray with foil. Pierce eggplants all over with a fork and add to the tray. Cook under the grill, turning halfway through cooking, for 30 mins or until skins are charred and centres are soft. Allow to cool slightly, then halve and scrape the flesh from the skin, discarding skin. Place flesh in a sieve over a bowl and set aside for 10-15 mins to drain excess liquid and cool completely. Reserve 1 tbs liquid.
3. Transfer the eggplant flesh to a blender or food processor. Add reserved eggplant liquid, oil, tahini and salt. Blend or process until completely smooth. Season.
4. In a medium bowl, combine tomato, olives, oil, vinegar, shallot or onion, paprika and salt. Set aside for 10 mins to develop the flavours. Add the parsley, oregano and pine nuts to the tomato mixture and stir to combine.
5. Meanwhile, heat a chargrill on medium-high. Working in batches, cook lamb for 2-3 mins each side or until lightly charred outside and pink inside (internal temperature should register 58°C on a meat thermometer). Transfer to a plate and set aside for 5 mins to rest.
6. Spread eggplant mixture over the base of a large serving platter. Arrange the lamb cutlets over eggplant mixture. Top with tomato mixture and drizzle with remaining oil.
