Combine the oil, vinegar, oregano, salt and pepper and brush over the lamb and aubergine. Cook on a hot char-grill pan or barbecue for 6-8 minutes each side for the lamb and until the aubergine is dark golden. Place the mint, dill, spinach and ½ the feta on a plates. Thickly slice the lamb and divide between the serving plates with the aubergine. Top with rest of the feta and drizzle the lemon juice over the lamb to serve.
Surprise your family or friends with a great low carb dish. We’re sure that everyone will like what they see when your serve them a plate full of Crispy Salmon with warm bean salad.
Try this low carb Caprese Salad recipe. Give it a balsamic vinegar and extra virgin oil drizzle. A great lunch or side dish!
Feel like a light and easy dinner? Check out our delicious Halloumi Salad recipe
