version of classic Mediterranean flavours, combing the sweetness of
roasted egg plant with prime lamb loin, marinated feta cheese, and a
big dose of mint..
Most eggplant/lamb dishes you see on the Web
look like a dog's breakfast in terms of presentation. Not this one.
Just take care to co-ordinate the preparation and cooking of the
separate recipe ingredients, so it all comes together hot on the
Feta cheese block (we used a 150g pack of creamy, Danish-style, Bouton
d'or). Cut into 12 small blocks and marinate in half a cup of good
olive oil with the zest of one lemon and a heaped tbsp of finely
chopped fresh mint.
Two tubs of plain Greek yoghurt, juice of one lemon (to thin it down),
a 1 tbsp of lemon zest, and 1 tbsp of finely chopped mint.
One half eggplant per serving: Cut lengthways. Rub the tops with olive
oil, grounded rock salt and black pepper, and a season mix of your
choice (we used Moroccan). If you can buy dried crispy onion flakes in
your area (Asian outlets) – then sprinkle them on top.
Bake in an oven at 200c for around 30 minutes,
until brown on top. Use a skewer to probe the flesh, as the cooking
time will depend on the size of the eggplant. While these are cooking
prepare and cook the lamb.
This is the easiest part. One Silver Fern Farm lamb loin packet will go
a long way and provide four servings for this recipe. There are two
loins per pack; trimmed and ready to rock and roll.
Rub loins with olive oil and the same spice rub you used on top of the
Cook as per instructions on the pack - 3
minutes in a hot pan either side, and you can't go wrong for medium (as
photographed). Let rest for 5 minutes. Then cut each loin down the
middle, length-ways, and then across into 8 even chunks (see picture).
You get two servings per loin.
Place a serving spoon into the freshly baked eggplant flesh at the big
end of the vegetable, and gently dig under the flesh and lift to one
side (as pictured). Place a few feta cubes into the depression left in
the skin; then four lamb loin cubes.
Spoon over a drizzle of mint yoghurt.
Dried onion flakes (optional)
2015 Foodstyle Review. All
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