Name: Lamb with eggplant & tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 eggplant (500g); cooking-oil spray; 1 red onion (170g), sliced thickly; 2 tablespoon red wine vinegar; 1 tablespoon brown sugar; 4 clove garlic; 50 gram butter, chopped; 1/4 cup (60ml) olive oil; 1 tablespoon finely chopped fresh flat-leaf parsley; 500 gram baby truss tomatoes; 400 gram lamb backstraps; 3 teaspoon sumac; 80 gram baby rocket leaves; 1/3 cup (55g) sultanas

Lamb with eggplant & tomato salad

These delicious, tender sumac-spiced lamb and eggplant stacks with salad and baby truss tomatoes make a fabulous starter or light dinner.

Ingredients

1 eggplant (500g)

cooking-oil spray

1 red onion (170g), sliced thickly

2 tablespoon red wine vinegar

1 tablespoon brown sugar

4 clove garlic

50 gram butter, chopped

1/4 cup (60ml) olive oil

1 tablespoon finely chopped fresh flat-leaf parsley

500 gram baby truss tomatoes

400 gram lamb backstraps

3 teaspoon sumac

80 gram baby rocket leaves

1/3 cup (55g) sultanas

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Cut eggplant into four 1cm slices; coat with cooking-oil spray. Cook on heated grill plate (or grill or barbecue) until tender.

3.Combine onion, vinegar, sugar, garlic, butter and

4.tablespoons of the oil in large shallow baking dish. Roast, in oven, stirring once, 10 minutes. Remove from oven, stir in parsley; cool 5 minutes.

5.Meanwhile, place tomatoes on oven tray; drizzle with remaining oil. Roast 10 minutes.

6.Rub lamb with sumac; cook on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb; stand 5 minutes, then slice thickly.

7.Place rocket, sultanas and onion mixture in large bowl; toss gently to combine. Divide eggplant among serving plates; top with rocket mixture, lamb and tomatoes.

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Ingredients

Method

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