Baking

Sumac lamb with eggplant puree and fattoush

SUMAC LAMB WITH EGGPLANT PUREE AND FATTOUSH
4
50M

Ingredients

Method

1.Preheat oven to 180°C.
2.Place bread, in single layer, on oven tray. Bake about 5 minutes or until crisp. Cool.
3.Meanwhile, cut stalk from eggplant; pierce all over with a fork. Cook whole eggplant on heated oiled barbecue (or grill or grill pan), turning occasionally, about 15 minutes or until skin blackens and eggplant is tender. Transfer to medium bowl.
4.Sprinkle chops all over with sumac; cook on heated oiled barbecue (or grill or grill pan).
5.When eggplant is cool enough to handle, peel away skin; chop flesh coarsely. Blend or process eggplant, garlic and juice until smooth; season to taste.
6.Make fattoush by combining bread with remaining ingredients in large bowl; season to taste.
7.Serve lamb with eggplant puree and fattoush.

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