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Grilled Lamb Chops with Eggplant Salad

http://www.eatingwell.com/recipes/grilled_lamb_chops_with_eggplant_salad.html

From EatingWell:  July/August 2009

Here we grill eggplant slices and red onion to toss in a salad with fresh mint and parsley to accompany grilled lamb chops. Serve with whole-grain rice pilaf and green beans.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 medium eggplant, (about 1 pound), peeled and sliced into 1/4-inch rounds
• 1 medium red onion, sliced into 1/4-inch rounds
• Canola or olive oil cooking spray
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt, divided
• Pinch of cayenne pepper
• 8 lamb loin chops, 1-1 1/2 inches thick, trimmed (1 1/2-1 3/4 pounds total)
• 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat grill to medium-high.
2. Spray both sides of eggplant and onion rounds with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, 1/2 teaspoon salt and cayenne.
3. Meanwhile, sprinkle lamb chops with pepper and the remaining 1/2 teaspoon salt. Grill the chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium. Serve with the eggplant salad.

Nutrition

Per serving : 260 Calories; 12 g Fat; 4 g Sat; 6 g Mono; 81 mg Cholesterol; 11 g Carbohydrates; 27 g Protein; 5 g Fiber; 659 mg Sodium; 674 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat