2 x 400
gm eggplants (cut into 2 cm cubes)
tomatoes (roughly chopped)
tsp ground chili
tsp ground cumin
garlic cloves (crushed)
bunch of parsley
lamb back ribs
tsp sweet paprika
cup Noor Oil
Boil some water with a squeeze of lime in it and add eggplants covering it with a plate to keep them from floating. Once it is soft, drain it, and place it in a sieve over a bowl until needed.
Heat 2 tablespoons of Noor Oil in a frying pan over medium heat, then add tomatoes in intervals, follow it with cumin and chilli. Then add in the crushed garlic stirring occasionally, for 15 minutes or until tomatoes are soft. Add the eggplants, reduce heat to low, then cook for another 5 minutes.
Finely chop ¾ of the mint and parsley and coat your lamb chops with it. Heat remaining Noor Oil in a pan over medium heat and cook lamb for 3 minutes on each side or until cooked to your liking. Rest lamb for 5 minutes. Combine all the spices like paprika, sumac and chopped herbs on to a plate. Roll lamb in herb mixture as well as seasoning, and then cut them into slices.
Divide couscous among plates by using a small bowl for a nice decoration idea then top with lamb and eggplant on the side. Sprinkle any leftover herbs on top for a fresher look.