Sautéed Lamb with Eggplant

Recipe:

2 large eggplants, ends cut off, thickly sliced
45 ml/3 tablespoons olive oil
8 lamb cutlets, trimmed
2 cloves garlic, crushed
6 large tomatoes, blanched, skinned and thickly sliced
Salt and freshly ground black pepper

Sauce:
2 tablespoon fresh mint, chopped
150 ml natural yogurt
Freshly ground black pepper

Garnish:
1 lemon, sliced
Sprigs of mint

Method:

Sprinkle salt over the eggplant and leave for 20 minutes. Rinse the eggplant and dry with absorbent kitchen paper. Heat 30 ml/2 tablespoons olive oil in a wok over a very high heat and add the lamb cutlets. When brown, lower the heat and continue cooking until the meat is tender - about 5 minutes on each side. Remove from the wok, drain on absorbent kitchen paper and keep in a warm oven.

Add the remaining oil to the wok and fry the eggplant slices with the garlic until they are lightly browned on both sides. (If the oil dries out, add a little more). When they are cooked, push them up the side of the wok and add the tomato slices. Stir-fry for a few moments and season with salt and pepper.

Place the vegetables on a dish and arrange the cutlets over the vegetables. Garnish with lemon slices and sprigs of mint. Prepare the sauce by stirring the mint into the yogurt. Grind some black pepper over it and serve in a small bowl.