Roasted eggplant with spiced lamb

A low GI, high protein meal for two.

1 large eggplant (500g), halved lengthways

2 teaspoons olive oil

350g cauliflower, chopped coarsely

150g lean minced (ground) lamb

1 teaspoon each ground cumin and coriander

2 tablespoons water

2 teaspoons pomegranate molasses

1/2 cup (140g) fat-free natural yoghurt

2 teaspoons lemon juice

1 clove garlic, crushed

2 tablespoons currants

1/2 cup fresh coriander leaves

1/2 teaspoon sumac

Preheat oven to 200°C / 400°F. Line a large oven tray with baking paper.
Using a sharp knife score the eggplant flesh diagonally. Drizzle with half the oil. Place flesh-side down on tray. Roast for 10 minutes.
Add cauliflower to tray; drizzle with remaining oil. Roast further 30 minutes or until tender.
Meanwhile, heat a medium oiled non-stick frying pan over high heat; cook lamb, spices and water, stirring, until browned. Add pomegranate molasses. Remove from heat.
Combine yoghurt, juice and garlic in small bowl.
Serve eggplant topped with cauliflower, lamb, currants and coriander. Spoon yoghurt mixture and sprinkle with sumac.

Sumac is a spice made from ground berries and has a lemony flavour. It is available from supermarkets and spice shops

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