Dinner ideas

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.
lamb with eggplant & tomato salad
4
45M

Ingredients

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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