Chargrilled eggplant, lamb and butter bean salad

Lamb fillets are given an international twist in this hearty and colourful salad thats so easy to make.

Recipe «Chargrilled eggplant, lamb and butter bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup olive oil, 1 eggplant, cut into 1cm-thick slices, 500g lamb fillets, trimmed, 1 tbsp white wine vinegar, 3/4 tsp sumac , 2 x 400g cans butter beans, drained, rinsed, 1/2 cup mint leaves, roughly chopped, 1/2 cup flat-leaf parsley leaves, roughly chopped , 1/4 cup pitted black olives, halved, 1/2 cup plain yoghurt, 1 garlic clove, crushed.

Ingredients:

• 1/3 cup olive oil 
• 1 eggplant, cut into 1cm-thick slices 
• 500g lamb fillets, trimmed 
• 1 tbsp white wine vinegar 
• 3/4 tsp sumac 
• 2 x 400g cans butter beans, drained, rinsed 
• 1/2 cup mint leaves, roughly chopped 
• 1/2 cup flat-leaf parsley leaves, roughly chopped 
• 1/4 cup pitted black olives, halved 
• 1/2 cup plain yoghurt 
• 1 garlic clove, crushed 

Instructions

1. Preheat a barbecue grill on medium-high. Using 1 1/2 tablespoons oil, brush both sides of eggplant slices with oil. Cook for 2 to 3 minutes each side or until tender and charred. Roughly chop eggplant.
2. Brush lamb with 2 teaspoons oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice thickly across the grain.
3. Whisk vinegar, 1/2 teaspoon sumac and remaining 2 tablespoons oil in a bowl. Add eggplant, beans, mint, parsley and olives to the dressing. Toss gently.
4. Arrange bean mixture on plates. Top with lamb. Combine yoghurt and garlic and spoon over lamb. Sprinkle with remaining sumac and serve.