New Zealand Lamb Chops with Eggplant and Couscous (Eating, drinking and hiking around the South Island)

Recipe: Lamb Chops with Eggplant & Couscous

1 medium sized eggplant, peeled or striped if desired, then cut into 3/4-inch slices
1-2 tablespoons grape seed or canola oil
6-8 lamb chops
2 tablespoons olive oil
2 tablespoons finely chopped garlic
1 ( apx. 8 ounce) canned diced tomatoes
1/3 cup good red wine, optional***
1-2 tablespoons fresh chopped herbs, plus extra for garnish**
1 1/2 cups instant dry couscous, cooked according to package instructions

Season eggplant with kosher salt and allow to drain over a clean cloth or paper towels.
Heat 1-2 tablespoons canola or grape seed oil over high heat. When oil is hot, sear both sides of chops until well-browned on each side, about 1 minute per side. Remove from pan and reserve.
Reduce heat to low, and add 1-2 tablespoons of olive oil to pan. Sauté garlic, stirring occasionally, until just fragrant, taking care not to let burn. Dice eggplant into 1/2-inch pieces, stir into the garlic and cook 2 minutes.
Stir in tomatoes, with their juice, and wine, if using, and bring to a low boil. Reduce heat to medium and cook, occasionally stirring, until eggplant is just tender. Return chops to the sauce with chopped herbs, if using, and reheat chops to desired level of doneness.
Stir in herbs and serve chops and sauce over couscous, garnishing with fresh herbs, if using.

*I used economical leg, loin chops

** Chives were growing in the garden so I used those; fresh rosemary would have been preferred, but I’d use only a teaspoon or two.

***I used a local Pinot Noir that was delicious served with the dish.

Number of servings (yield): 2-4

Time: 35 minutes