Eggplant Tikka Masala
Serves 3 | Time: 25 minutes
- 1 lb eggplant
- 16 oz Tikka Masala Sauce
- 2-4 tbsp vegetable oil
- salt and pepper to taste
- ½ cup cilantro, roughly chopped
- Chop the eggplant into 1-inch pieces. Set aside.
- Heat a large saute pan over medium with 2 tbsp. oil. When the oil begins to shimmer, add the eggplant. Saute for 5-7 minutes or until lightly browned. Eggplant has a tendency to absorb oil. Add 1-2 tbsp. more oil, as needed.
- Add the Tikka Masala sauce and bring to a boil, then reduce to simmer at medium-low heat. Cover and continue simmering for about 5 minutes until the eggplant is soft and tender. Season with salt and pepper to taste.
- Sprinkle with chopped cilantro before serving.
Grilled Yogurt Spiced Lamb Chops
Serves 3 | Time: 45 minutes
- 1 cup plain yogurt
- 1 garlic clove, grated or finely minced
- ½ tsp ground cinnamon
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- 1 ½ tsp salt
- 2 lbs lamb chops
- Add yogurt and spices to a large mixing bowl. Whisk to combine well. Set aside.
- Pat the lamb chops dry, then add to the bowl with marinade; turn to thoroughly coat all sides. Cover and refrigerate for at least 30 minutes or up to 12 hours. A longer marinade time will allow the flavors to infuse into the meat.
- Preheat the grill to medium-high heat. Meanwhile, remove the lamb chops from the marinade, letting any excess drip away. Discard marinade.
- Clean and oil the grates. Grill the lamb chops for 7-10 minutes, turning once or twice. The internal temperature should reach 130-135°F for medium. For well-done, cook for 2-3 more minutes or to 145°F.
- Transfer the grilled lamb chops to a serving platter, loosely tent with foil, and let rest for at least 5 minutes before enjoying.