Grilled Lamb Chops with Eggplant Salad

Grilled Lamb Chops with Eggplant Salad

1 Review
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 1 medium eggplant, (about 1 pound), peeled and sliced into ¼-inch rounds
  • 1 medium red onion, sliced into ¼-inch rounds
  • Canola or olive oil cooking spray
  • Juice of 1 lemon
  • ¼ 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, 1-1½ inches thick, trimmed (1½-1¾ pounds total)
  • ¼ teaspoon freshly ground pepper


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  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, ½ teaspoon salt and cayenne.
  3. Meanwhile, sprinkle lamb chops with pepper and the remaining ½ 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 information

  • Per serving: 271 calories; 16 g fat(3 g sat); 4 g fiber; 12 g carbohydrates; 21 g protein; 58 mcg folate; 62 mg cholesterol; 5 g sugars; 0 g added sugars; 472 IU vitamin A; 16 mg vitamin C; 42 mg calcium; 2 mg iron; 646 mg sodium; 598 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

Reviews 1

June 13, 2012
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By: EatingWell User
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.
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