Pan-Fried Mutton Chops With Eggplant Puree

  • Difficulty: Basic
  • 45 minutes
  • 2 servings

Some may think that the mutton chops are “the thing” in this recipe, but others can say that the eggplant puree, flavored with fresh rosemary and basil, and topped with pomegranate seeds is the real “diva”! Who’s the superstar of this dish? Depends on your perspective!

Ingredients Needed for Pan-Fried Mutton Chops With Eggplant Puree

1 eggplant
salt
pepper
3 tablespoons of vegetable oil
rosemary leaves, fresh
basil leaves, fresh
2 tablespoons of olive oil
1 ounce butter
4 mutton chops
½ teaspoon turmeric
¼ teaspoon nutmeg
⅓ cup heavy cream
pomegranate seeds for garnishing

How to Cook Pan-Fried Mutton Chops With Eggplant Puree

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Cut the eggplant in halves, lengthwise. Put the halves in a baking tray.
  3. Score the eggplant using the criss-cross method.
  4. Sprinkle some salt and pepper over them.
  5. Drizzle 1 tablespoons of vegetable oil on the eggplant halves.
  6. Add some rosemary and basil leaves on top and bake them for 20 minutes.
  7. When the eggplant is cooked and soft, scoop out the pulp using a spoon and add it in a vertical mixer bowl.
  8. Add salt, pepper, 1 tablespoon of olive oil, and the butter.
  9. Mix the eggplant until you make a paste.
  10. Sprinkle salt, turmeric, nutmeg, and 1 tablespoon of olive oil over the mutton chops. Coat them with this mixture using your fingers.
  11. Put 2 tablespoon of vegetable oil in a skillet and heat it.
  12. Fry the chops for 5-7 minutes on their first side, depending on how cooked you want them. Turn them over and fry for more 4-5 minutes, until well browned. Also, cook the fat side down, until crispy.
  13. Remove the chops from the skillet and set them aside. In the remaining oil, add the heavy cream and mix until it thickens and makes a sauce.
  14. Serve the mutton chops with white sauce, eggplant puree, and some fresh pomegranate seeds.

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