BLUSHING LAMB BACKSTRAP WITH MEDITERRANEAN VEGETABLES, OLIVES & CAPERS | Along with the lamb, tonight’s star of the show was the creamy eggplant (aubergine). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The veg were all cut to a similar size, and baked at the same time. Eggplant, zucchini, onion wedges, fennel wedges, capsicums (peppers) & cherry tomatoes were doused in garlic evoo, sprinkled with dried oregano and baked for about 35mins at 200C. The trick to this dish is in preparing the eggplant and zucchini. About an hour before baking, toss them in salt, place in a colander, then put a smaller lid on top of the veg and weigh it down with something heavy (I used tins of coconut cream). This allows any bitter juices to run out. Then pat dry and proceed.
The lamb was tossed in garlic evoo, sumac, oregano, thyme and rosemary and pan fried for 3 mins a side and left to rest before slicing.
To up the Mediterranean ante, I added feta-stuffed green olives and caperberries.
Two surprising wins with the kids tonight. The 8 yr old declared he liked the aubergine, and the 3 yr old likes caperberries. Wonders never cease 🤷♀️