Barbecued goat chops with smoky aubergine sauce

30 minutes


Goat chops

  • 8 goat chops
  • 1 cinnamon stick, 6cm in length
  • 6 cloves
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 1/2 tbsp of fennel seeds
  • 5 green cardamom pods
  • 1 tbsp of salt
  • 1/2 tbsp of ground black pepper

Aubergine sauce

  • 2 aubergines
  • 4 tbsp of yoghurt
  • lemon
  • 1 garlic bulb
  • 1 pinch of sea salt

Pomegranate dressing

  • 1 tsp pomegranate molasses
  • 1 tsp grape vinegar
  • 1 tsp sumac

To serve

  • flatbreads
  • 1 small onion, cut into quarters, skewered and charred on the barbecue
  • mixed herb salad


Begin by making the spice rub for the goat chops. Add the spices to a spice grinder and grind to a powder. Rub this mixture all over the goat chops and leave for at least half an hour
Whilst the chops are marinating, prepare the aubergine sauce. Place the whole aubergines on the barbecue over direct heat and cook, turning every now and then, for 15–30 minutes, or until the skin is completely black and the aubergines are starting to collapse
Add the whole garlic bulb to the barbecue, away from the coals and cook gently while the aubergines are cooking
Remove and set aside to cool slightly, then cut them open lengthways and scrape out the flesh. Roughly chop and add to a bowl with the other ingredients. Mix well, taste and add more lemon juice and salt if the flavours don’t seem to ‘pop’
Make a quick pomegranate dressing by mixing the pomegranate molasses, grape vinegar and sumac with a teaspoon of boiling water
Now prepare the barbecue for offset cooking. Cook the goat chops for around 5 minutes (away from the direct heat to prevent flares), turning every so often
Serve the goat chops on top of flatbreads with the aubergine sauce on the side. Drizzle the pomegranate dressing over the aubergine sauce and the chops, or use it for dipping
This is lovely with a herb salad or a simple onion salad with pomegranate seeds