Charred Lamb and Eggplant With Date-Yogurt Chutney
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You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over the finished cubes of eggplant. Then roast and broil the lamb to char the surface and keep the meat juicy and rare. Nice dinner!
03Heat the oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
04Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare. Let the meat rest for 5 minutes.
05In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.
06Divide meat among serving plates and spoon eggplant next to the meat. Garnish with almonds and mint.