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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009


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

271.4 calories; protein 21.1g 42% DV; carbohydrates 12.4g 4% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 5.2g; fat 15.5g 24% DV; saturated fat 3.2g 16% DV; cholesterol 61.5mg 21% DV; vitamin a iu 471.7IU 9% DV; vitamin c 15.8mg 26% DV; folate 57.8mcg 14% DV; calcium 41.7mg 4% DV; iron 2.2mg 12% DV; magnesium 41.8mg 15% DV; potassium 598mg 17% DV; sodium 646.3mg 26% DV; thiamin 0.1mg 14% DV.

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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