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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


Recipe Summary test

35 mins


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; protein 21.1g; carbohydrates 12.4g; dietary fiber 4g; sugars 5.2g; fat 15.5g; saturated fat 3.2g; cholesterol 61.5mg; vitamin a iu 471.7IU; vitamin c 15.8mg; folate 57.8mcg; calcium 41.7mg; iron 2.2mg; magnesium 41.8mg; potassium 598mg; sodium 646.3mg; thiamin 0.1mg.

2 vegetable, 3 lean meat, 1 fat