Lamb and Aubergine Salad with Chickpeas and Roasted Tomatoes

2:56 am on 14 November 2009

Lamb and aubergine is a legendary combination - think moussaka - but it's even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps aren't cheap (they're a prime cut), but in a salad like this, a little red meat goes a long way.

(Serves 6)


  • 10 smallish vine tomatoes, halved
  • sugar
  • sea salt
  • 2 Tbsp coarsely ground coriander seeds
  • 1 tsp freshly ground lemon or black pepper
  • lemon-infused extra virgin olive
  • oil or use regular extra virgin
  • olive oil


  • 1 aubergine (eggplant)
  • olive oil
  • sea salt and freshly ground black pepper
  • several sprigs of rosemary
  • 4 lamb backstraps (about 700g)
  • 1 x 325g jar or 400g can chickpeas, drained, rinsed and drained
  • 1 large clove garlic, peeled and crushed
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • 130g rocket, trimmed
  • 100g feta, drained, mopped dry and sliced, optional
  • 20 kalamata olives
  • lemon wedges for garnishing

Go to for a video clip of Julie demonstrating this recipe.

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