Lamb and Eggplant Salad Recipe

• 2 cloves Garlic
• 1 tsp ground Cumin
• 500 g boneless Lamb (cubed)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 2 large Eggplants (cubed)
• 2 sprigs fresh Rosemary
• 2 tbsp Olive Oil
  
  Dressing
• 2 tbsp Oil
• 1 small Red Onion (chopped)
• 1 bunch Mint (roughly chopped)
• 1 bunch Basil (roughly chopped)
• 1 bunch flat leaf Parsley (roughly chopped)
• 2 Limes (juiced)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)

• Preheat oven to 200 °C.
• Combine together garlic, cumin, lamb, salt and black pepper in a baking dish. Toss well and keep aside for 10 minutes.
• Add eggplant, rosemary and olive oil and mix well.
• Bake the mixture for 30 minutes, stirring occasionally till the mixture turns golden brown.
• Mix together oil, red onion, mint, basil, parsley, lime juice, salt and pepper in a large bowl.
• Add the cooked mixture to the dressing and allow the mixture to rest for 5 minutes.
• Serve with tomatoes, bitter lettuce leaves and warmed crusty bread.