Lamb with eggplant & tomato salad | Women's Weekly Food
Delicious sumac-spiced lamb and eggplant stacks with salad and baby truss tomatoes make a flavorful starter or light dinner. Perfect for special occasions or everyday meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 eggplant (500g)
- cooking-oil spray
- 1 red onion (170g), sliced thickly
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic
- 50 grams butter, chopped
- 1/4 cup (60ml) olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 500 grams baby truss tomatoes
- 400 grams lamb backstraps
- 3 teaspoons sumac
- 80 grams baby rocket leaves
- 1/3 cup (55g) sultanas
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