This is what happens if you get caught in doing too much apéros, you stick to apéros also for dinner 😉 The longest part of this recipe involves the cooking of the aubergine, that needs to be cooked in the oven (ranging from 20-40 minutes, depending on its size). After that it’ll all be downhill, rapidly cooking the lamb and mushing up the aubergine to a paste.
- tahini paste
- flat leave parsley
- lemon juice
- olive oil
- cook the aubergine in the oven until it is soft to the touch, peel it and chop it up in a bowl;
- add a spoon (add to taste, really) of tahini paste, some lemon juice and some chopped flat leave parsley season with salt&pepper and spread on some fresh slices of crusty bread;
- heat some olive oil in a pan and cook the piece of lamb, once cooked, let it rest for a couple of minutes and then slice, putting it on top of the slice of bread;
- add some maldon salt and serve.