Name: Lamb chops with crisp brinjals and carrot pur&eacutee
Yield: 6 servings
Cuisine: Boil
Ingredients: 45.00 ml fresh chillies 573; 1.00 lemon juice only; 15.00 ml honey; 2.00 garlic cloves, finely chopped; 0.00 chops; 45.00 ml moroccan spice rub; 0.00 salt and freshly ground black pepper; 2.00 aubergine sliced; 0.00 salt and freshly ground black pepper; 0.00 oil for frying; 12.00 carrots peeled and chopped; 1.00 cinnamon stick; 1.00 orange juice only; 0.00 fresh mint handful, chopped; 45.00 ml honey; 45.00 ml crème fraîche; 0.00 fresh coriander to garnish

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Ingredients (17)

MARINADE

45.00 ml	fresh chillies — 573
1.00	lemon — juice only
15.00 ml	honey
2.00	garlic — cloves, finely chopped
0.00	chops
45.00 ml	moroccan spice rub
0.00	salt and freshly ground black pepper

VEGETABLES

2.00	aubergine — sliced
0.00	salt and freshly ground black pepper
0.00	oil — for frying
12.00	carrots — peeled and chopped
1.00	cinnamon — stick
1.00	orange — juice only
0.00	fresh mint — handful, chopped
45.00 ml	honey
45.00 ml	crème fraîche
0.00	fresh coriander — to garnish

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Method:

Mix all the marinade ingredients together.
Stir chops into marinade and leave in the fridge for 30 minutes.
Dry-roast the Moroccan spice rub in a pan over moderate heat until fragrant, taking care not to burn the spice.
Coat the chops with plenty of the rub, then season with salt and pepper.
Grill or braai the chops to your liking.
Salt the brinjal slices generously, and leave to draw out the bitter juices.
Wash off and pat dry.
Deep-fry the slices in plenty of hot oil until golden and crisp outside but soft in the middle.
Reserve on kitchen towelling.
Place carrots and cinnamon stick in a saucepan, cover with water and bring to the boil, then reduce temperature and simmer until cooked but still firm.
Drain off most of the water, remove cinnamons stick, add orange juice and mint leaves.
Purée with a hand blender until smooth.
Stir through the honey and crème fraîche, and season with salt and pepper to taste.
Place brinjal slices, carrot purée and and chops on plates and serve garnished with fresh coriander leaves.