Ernesto Iaccarino’s Rabit Loin & Eggplant
Ernesto Iaccarino serves up a tender rabbit loin and eggplant with fig, verbena and a tangy lemon juice.
Ingredients
- 2 rabbit loins (3 if small)
- 2 cups rabbit stock
- 120 g eggplant
- 1 small potato
- 8 figs (or cherries)
- 12 lemon verbena leaves
- zest of 1 lemon
- ¼ cup red wine
- Extra virgin olive oil
- Salt
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