Lamb and Eggplant (Aubergine) Salad

• 2 garlic cloves
• 1 teaspoon ground cumin
• 500 g boneless lamb, cubed
• salt & freshly ground black pepper
• 2 large eggplants, cubed
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• 2 tablespoons oil
• 1 small red onion, chopped
• 1 bunch mint, roughly chopped
• 1 bunch basil, roughly chopped
• 1 bunch flat leaf parsley, roughly chopped
• 2 limes, juice of
• salt & freshly ground black pepper

1. Pre-heat oven to 200c.
2. Toss together the garlic, cumin, lamb, salt and pepper in a baking dish, then set aside for 10 minutes.
3. Add the eggplant, rosemary and olive oil and cook for 30 minutes, stirring occasionally until golden brown.
4. Add the cooked mixture to the dressing and allow to rest for 5 minutes before serving with a salad of tomatoes and bitter lettuce leaves, and warmed crusty bread.
5. DRESSING: Combine all ingredients, seasoning to taste.

garlic, ground cumin, salt, eggplants, rosemary, olive oil, oil, red onion, mint, basil, flat leaf parsley, salt

Taken from www.food.com/recipe/lamb-and-eggplant-aubergine-salad-86143 (may not work)