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

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

I saw a TV program on charring eggplant on hob a few years ago. Since I have lamb leg, kale, cherries tomatoes, and carrots why not try this Middle Easter flavour as seen on one of the TV programs which is also a few years ago. Let’s combined them to be one main meal.

It’s a multi-staking job. Well challenging and time management if you like it. I am daring to do three methods: oven to cook lamb and vegetables, hob to char eggplant and boil carrots. Are you in or out? Be courageous and if you don’t try you never know you have the ability to do it.

I did it and am happy to do it again next time. Well, my meal is colourful, beautiful, delicious, comforting and worth the try. It can be a crowd pleasing meal or weekend with family. Let’s take the challenge!!!


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


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 degrees 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. Once kale is done remove to plate keep warm. Increase oven to 200 degrees C.

Place marinated lamb in a tray into oven, cook for 10-15 minutes one side with the cherries which is seasoned with pepper salt and oil. Turn over after 10 minutes the lamb, cook further or cook it to your liking. Place each eggplant on each fired up hob. 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.

After turning lamb over put the warm eggplants in oven with the lamb for about 5-7 minutes to further warm it and gives it a little Baharat spice coating from the juices of the cherries, and lamb. Once done switch off oven, remove lamb, let it sit for 5 minutes with foil cover it. Meantime place carrots in microwave safe bowl with water, cook on high for 7-9 minutes. Drain carrots and remove eggplants from oven.

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.