Balsamic Glazed Eggplant with Lamb

by David Forestell Serves 4

Braised and Balsamic Glazed Eggplant 2 Italian globe eggplant (medium), sliced into inch rounds and scored Olive oil Balsamic vinegar Rosemary, chopped Garlic clove, minced Lemon zest Honey Sea salt and black pepper

cup cup 1 tsp 1 1 tsp 1 tbsp

125 ml 125 ml 5 ml 5 ml 15 ml

Preheat the oven to 425 F. Evenly distribute the eggplant rounds on a porcelain or glass baking dish. Mix together the oil, vinegar, rosemary, garlic, honey, lemon zest, and a pinch of sea salt. Gently whisk all together. Brush the eggplant rounds generously with the vinegar mixture and place in the oven (45 min-1 hr). Bake until soft, brushing more marinade over each eggplant round every 10-15 minutes. Turn the broiler on during the last 5 minutes to completely caramelize the eggplant. Season with sea salt and freshly ground black pepper. Allow to completely cool before handling.

Lamb 1 lbs 1 cup 1 2 cups cup cup cup 1 bunch 1 bunch 675 g 60 ml Lamb, ground Onion (large), minced Olive oil Garlic clove, minced Sea salt and freshly ground black pepper Whole milk Red flame raisins White wine Pine nuts, toasted Mint, chopped Parsley, chopped

500 125 125 125

ml ml ml ml

In a large heavy-bottomed pan over medium heat, cook the minced onion in the olive oil until it turns a golden color. Add the garlic, salt and pepper. When the garlic starts to turn color, add in the ground lamb. Continue until lamb is cooked all the way through. Then add the milk, reduce the heat, and cook until the mixture is dry and the milk solids are starting to caramelize on the bottom of the pot. In a separate pot on top of the stove, bring the raisins and wine to a boil and cook until all the wine is absorbed into the raisins. Add this mixture to the lamb mixture and remove from heat. Place the pine nuts, parsley, and mint in separate piles on top of the lamb mixture, Mix together well. Serve with the Balsamic Glazed Eggplant.

Balsamic Glazed Eggplant with Lamb cont

Brown Butter Balsamic Sauce cup cup 60 ml 60 ml Butter Balsamic Vinegar Salt, pepper

Place the butter in a pan on top of the stove. Brown the edges. When browned, add the balsamic vinegar to emulsify. Remove from the heat, add salt and pepper. Serve while hot.

To Plate: Braised and balsamic glazed eggplant Lamb mixture Buffalo mozzarella, whole and fresh (approx. 8oz) Brown butter balsamic sauce

2 rounds

Place four slices of Eggplant on a lined baking tray and cover with ? of the lamb mixture. Cut each mozzarella into 4 slices and place one slice on top of the lamb mixture. Layer another round of Eggplant, lamb mix, and mozzarella cheese . Place in a 450 F oven and heat all the way through. Remove from the oven and end with another Eggplant round on top of each stack. Drizzle Brown Butter Balsamic Sauce over all and serve.