Middle Eastern lamb leg steak, charred eggplant, kale chips with vegetables

Middle Eastern lamb leg charred eggplant, kale chips and vegetables.jpg      


3 health smart lamb leg steaks
3 medium size eggplants
1/2 bunch Kale, tear off the stems, wash and dry
1 punnets of medley cherries
3 medium size carrots, cut to bite size
Sea salt
2 -4 Tsp Baharat spice
Himalaya pink sea salt
Black pepper
Spray oil


Season lamb steak with sea salt for 45 minutes, after that pat dry with paper towels. Marinade lamb leg with a bit more salt, pepper, Baharat spice, and oil for another 45 minutes. Pre heat oven 180 deg C.

Meanwhile prepare kale, and carrots. Line a flat tray with foil and place kale on tray, sprinkle with Himalaya pink sea salt and spray oil gently to coat kale.

Place each eggplants on each burning stove. Char them by turning them as one side is charred. Next removed the black charred skins and keep them warm with foil until ready to use.

Place marinated lamb in a tray, cooked for 15 – 20 minutes one side with the cherries which is seasoned with pepper salt and oil. Then place the tray with kale in. Turn over after 15 minutes the lamb, further cook it to your liking. Then place carrot in microwave safe bowl with water, cook on high for 7-9 minutes. Drain and set aside with foil to keep warm.

Put the warm eggplants in oven  the tray with the lamb for 10 minutes to further warm it and gives it a little Baharat spice coating from the juices of the cherries, and lamb.

Plate each eggplant in the middle, follow by each piece of lamb steak on top of it. Then place cherries and carrots and lastly the kale chips. Drizzles some juices over the lamb and eggplant. Serve with a glass of red wine. I had Merlot with it.