
Chargrilled lamb with peppers and eggplant purre

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When I was growing up, I never saw spring lamb, hut I have come to love its sweet flavor. Like so many of the recipes in our kitchen, this uses I ingredients that all come into season together. There is a hit of French technique in use here. If I were making this in a purely Italian way, I would probably cook the eggplant and peppers together, hut we have separated them, to concentrate the flavors (this way of cooking and pureeing eggplants, so that the seeds look a little like fish eggs, is also known as "eggplant caviar"). Beyond that, there are no tricks, the flavor comes simply from the freshness and quality of the ingredients.
ingredients
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serves: 4
2 eggplants (pale egg-shaped ones if you can find them)
2 cloves garlic
sprig of rosemary
2/3 cup extra virgin olive oil
1 onion (cut into about 3/4-inch dice)
1 red pepper (deseeded and cut into about 3/4-inch dice)
1 yellow pepper (deseeded and cut into about 3/4-inch dice)
3 spring onions
1 tablespoon tomato paste
small bunch of basil
1 tablespoon tomato passata
4 lamb fillets (each about 6 ounces)
8 tablespoons Lamb sauce
2 handfuls of mixed greens
2 tablespoons Giorgio's vinaigrette
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 969
- Total Fat: 81.2 g
- Saturated Fat: 23.3 g
- Trans Fat: 0 g
- Cholesterol: 125.4 mg
- Sodium: 303.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 12.1 g
- Sugars: 10.7 g
- Protein: 34.1 g
preparation

comments
Mommy_loves_to_cook
September 1, 2011