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. Source: EatingWell Magazine, July/August 2009

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.

  • 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 Facts

271 calories; 15.5 g total fat; 3.2 g saturated fat; 62 mg cholesterol; 646 mg sodium. 598 mg potassium; 12.4 g carbohydrates; 4 g fiber; 5 g sugar; 21.1 g protein; 472 IU vitamin a iu; 16 mg vitamin c; 58 mcg folate; 42 mg calcium; 2 mg iron; 42 mg magnesium;

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Rating: 5 stars
What a delicious stay home on Saturday night meal! I often make grilled lamb but the eggplant salad was a great new addition. Passing on the receipe to my friends who love to cook and try new things. Read More