“Mesmerizing Mediterranean Turkish Dinner Feast: Grilled Lamb Chops, Silky Eggplant Caviar, and Quinoa Pilaf

Allergens

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Ingredients

• Grilled Lamb Chops + 2 lamb chops (bone
• in) + 1 tbsp ground cumin + 1 tbsp ground coriander + 1 tsp smoked paprika + 1/2 tsp salt + 1/2 tsp black pepper + 1/4 cup olive oil Silky Eggplant Caviar + 3 medium eggplants + 1 medium onion, finely chopped + 2 cloves garlic, minced + 1 tbsp tomato paste + 1/2 cup vegetable broth + Salt and pepper to taste Quinoa Pilaf + 1 cup quinoa, rinsed + 2 cups vegetable broth + 1 tbsp olive oil + 1 small onion, finely chopped + 1/4 tsp salt + 1/4 tsp black pepper + 1/2 cup frozen peas

Instructions

1. Prepare the lamb chops by combining cumin, coriander, smoked paprika, salt, and black pepper in a small bowl. Rub the spice mixture onto both sides of the lamb chops and let them marinate for at least 30 minutes.
2. Heat olive oil in a pan over medium heat and sear the lamb chops on all sides until browned. Finish cooking the lamb chops under the broiler or on a grill, to desired doneness. Let rest for 5 minutes before serving.
3. For the silky eggplant caviar, preheat oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast the eggplants in the oven until soft and collapsing, about 45 minutes. Let cool, then scoop out the flesh and roughly chop it.
4. In a pan over medium heat, sauté the onion until translucent. Add garlic, tomato paste, and vegetable broth. Simmer for 10 minutes, then stir in the chopped eggplant. Season with salt and pepper to taste.
5. To prepare the quinoa pilaf, bring vegetable broth to a boil in a medium saucepan. Add quinoa, olive oil, onion, salt, and black pepper. Cook according to package instructions until quinoa is tender and cooked through. Stir in frozen peas and let sit for 2 minutes before serving.