Monday, July 6, 2009

Greek Style Eggplant with Lamb Chops

Serves 1

  • 1/2 eggplants

  • 1 tomato

  • feta cheese

  • Extra virgin olive oil

  • basil leaves

  • fresh oregano

  • fresh rosemary

  • Salt, pepper

  • lemon

  • 4 lamb chops

  • 1 large garlic clove


  • Cut the eggplants into slices about 1 cm thick

  • Blanch the eggplant slices in a pan of boiling water for 5 minutes

  • Drain the eggplant slices

  • Wash and slice the tomatoes into thin slices

  • Drizzle the bottom of an open oven proof dish with olive oil

  • Put the slices of eggplant and tomato in the bottom of the dish, alternating a slice of eggplant with a slice of tomato. 

  • Cover with the feta cut into small cubes, half of the garlic, lemon juice and the olives

  • Chop the basil, oregano and rosemary, and sprinkle over the dish

  • Add salt and pepper

  • Cook for 20 minutes in an oven preheated to 400°F (200°C)

  • Heat large frying pan for lamb chops

  • Fry chops on high heat quickly until dark golden brown on each side, add garlic and a sprinkle of rosemary and place into oven with eggplant dish (together)

  • Cook chops for 8 - 10 minutes and take out of oven, drain any excess oil and set aside to rest

  • Continue cooking the eggplant dish then 2 minutes before it is cooked place lamb back in oven to warm up for serving

  • Serve dishes and enjoy with an organic red wine

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