Portions for 1 serving:
1 lamb chop
1 small aubergine
1 onion
2 tbsp olive oil
1/8 tsp iodized salt
Heat a large pan with the olive oil over medium heat. Slice the onion quite thinly and put in the pan. Cut the aubergine in three sections and then slice in 1/4" segments. Do not peel the aubergine. Cook the aubergines between 30 and 45mn. Take care not to burn the vegetables; keep an eye on the pan the first time.
Fry the lamp chop 2mn an each side.