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Grilled Lamb Chops with Eggplant Salad

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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