DE  TR  EN

GAZİ RECIPES & FOOD VIDEOS

Lamb chops with spicy aubergines, lentil puree and coconut garnish

Difficulty Level

ingredients for 4 portions

  • For the aubergines

    500 g aubergines
    4 sprigs rosemary
    100 g dried cherry tomatoes (in oil, drained weight)
    100 g GAZİ goat cheese
    100 ml olive oil
    1 tbsp Ras el Hanout
      Salt

    For topping

    2 tbsp shredded coconut
       
  • For the puree

    200 g red lentils
    ½ tsp sumac
    75 g GAZİ Krem Peynir
     
    2 tbsp pomegranate syrup
       

    For the meat

    8 lamb chops, about 80–100 g each
    2 tbsp olive oil
      Freshly ground black pepper
       
       

  • Preparation

    1. Preheat the oven to 180°C for the aubergines. Wash the aubergines, cut them into halves and then into narrow slices. Wash the rosemary and shake dry. 

    2. Place the aubergine slices in a baking dish with the peel-side down. Sprinkle the cherry tomatoes and the crumbled goat's cheese over the aubergines. Combine 100 ml of olive oil with the Raz el Hanout and ½ tsp of salt, stir thoroughly, and drizzle over the aubergines. Pluck the needles from 2 sprigs of rosemary and sprinkle over the aubergines. In the hot oven, bake the aubergines on the middle rack for 30-40 minutes, until soft and golden brown.

    3. Meanwhile, wash the lentils and put into a small pot with 400 ml of water and the sumac. Bring to a boil, cover and cook the lentils over low heat for about 15 minutes, or until very soft. 

    4. For topping, slightly brown the shredded coconut in a coated pan without grease at moderate heat. Place the flakes in a bowl and let cool.

  • 5. Dab the lamb cutlets with kitchen paper, season with salt. Heat the olive oil in a cast-iron pan and fry the meat with the rosemary over high heat, 2-3 minutes on both sides. Remove the pan from the heat and let the meat rest. Remove the aubergines from the oven.

    6. Leave the saucepan with the soft lentils on the cooker (switched off). Add Krem Peynir and mix the lentils into a coarse puree with a fork. Season the puree with the pomegranate syrup and salt.

    7. On each plate, add a large dollop of lentils, place some aubergine pieces on top of that, and add some tomato and cheese. Drizzle with some of the oil from the baking dish. Add 2 lamb chops each and serve with the shredded coconut as a garnish. 

Teaser

Recipe Teaser

Recipe of the month

Every month a recipe is named
 recipe of the month
Come back every month & cook with GAZİ.


Other recipes

Difficulty Level
Veggie
Glutenfree
Lactose free
Low Carb

|

Main course

Mashed potatoes with kashkaval and roast onions

|

Main course

Sautéed kale salad with sweet potato, pomegranate and yoghurt dressing

|

Main course

Cold herb soup with grilled cheese and cucumber kebabs

|

Main course

Organic grilled cheese sandwich with a cream cheese spread

|

Main course

Beetroot and millet bowl with GAZi natural halloumi

|

Main course

Green Goddess Potato Salad with green herb dressing and sheep’s milk cheese

|

Main course

Organic Grill and Pan Cheeseburger filled with grilled vegetables and pepper aioli

|

Main course

Caesar salad with yoghurt dressing

|

Main course

Spicy baked potato salad with herb-flavoured grill cheese

|

Main course

Spicy lentil salad with mustard dressing, arugula, persimmon, yoghurt and parsley dip and GAZi chili grill and pan cheese

|

Main course

Shakshuka with Tulum cheese

|

Main course

Green asparagus salad with Organic Grill and Pan Cheese Mediterranean Herbs and mini fried eggs

|

Main course

Minced beef pie with puff pastry

|

Main course

colourful oriental bowl

|

Main course

Spinach salad with sheep cheese, mango and honey mustard dressing

|

Main course

Mac and cheese with kashkaval semi-hard cheese

|

Main course

Courgette salad with grilled nectarines and grill cheese

|

Main course

POTATO PANCAKE BURGERS WITH GAZİ GRILL AND PAN CHEESE WINTER Edition

|

Main course

Halloumi, lamb and tomato casserole

|

Main course

GAZİ grill cheese winter edition – colourful salad

|

Main course

|

Main course

Turkish yufka with yogurt sauce and minced meat filling / siron

|

Main course

Minced beef and chickpeas with white cheese

|

Main course

Hasselback sweet potatoes with avocado and cucumber yoghurt dip

|

Main course

Baked white cheese with lemon, thyme, olives and red onions

|

Main course

Panzanella salad with grill cheese

|

Main course

Aubergine and lentil fusilli with veggie chicken and GAZİ grill cheese

|

Main course

Pide with spinach and minced meat

|

Main course

Oriental sweet potato slices with yoghurt and mint sauce and pomegranate seeds

|

Main course

Herb frittata with goat cheese, zucchini and peppers

ENTFACHE DAS
FEUER
Auf Gazi.de
bleiben
Back to Top