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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Lamb with a mint pesto and eggplant spread. From FNC sandwich challenge. Ingredients:
1 cup packed fresh mint leaves |
1/2 cup fresh parsley leaves |
3/4 cup olive oil |
1/4 cup fresh lemon juice |
4 garlic cloves |
1 teaspoon salt |
1/2 teaspoon dry crushed red pepper |
fresh mint sprig |
1 medium eggplant |
1/4 cup olive oil, divided |
8 garlic cloves, in paper |
1 tablespoon white balsamic vinegar |
salt & freshly ground black pepper |
4 rolls |
eggplant spread |
4 slices lamb sirloin, roasted |
2 onions, caramelized |
2 slices burrata cheese |
2 cups mache |
1/2 cup pesto sauce |
1/2 cup mascarpone |
1/2 cup mint (says micro mint but never heard of it, use regular) |
Directions:
1. For the pesto:
2. Combine all ingredients in a food processor until the pesto reaches desired consistency.
3. For the eggplant spread:
4. Preheat oven to 425 degrees F.
5. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
6. For assembly:
7. Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.
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