Ingredients
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
Method:
- 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
