[world_famous_recipes] Lamb Fillets on Aubergine Puree with Mediterranean Salsa

Lamb Fillets on Aubergine Puree with Mediterranean Salsa
aubergines is eggplant

Ingredients

2 lamb fillets
Aubergine purée:
1 tbsp vegetable oil
1 small onion, peeled and finely chopped
1 large aubergine, peeled and cubed
salt and freshly ground black pepper
Salsa:
1 red pepper
75ml extra virgin olive oil
6 garlic cloves, peeled and chopped
6 onions pickled in balsamic vinegar
15g/½oz pitted black and green olives
15g/½oz pine kernels, toasted
½ green chilli, seeded and finely chopped
1 tsp fresh basil, chopped
Garnish:
4 baby aubergines
4 cherry tomatoes
15g/½oz freshly grated parmesan cheese

Method

1. Preheat oven to 200C/400F/Gas 6.
2. To make the aubergine purée: heat half of the oil in a frying pan,
add the onion and cook gently until softened.
3. Add the cubed aubergine, then cover the pan and cook over a gentle
heat, stirring frequently, until the vegetables are very soft.
4. Purée in a food processor then add seasoning to taste. Put into a
small pan ready to heat for serving.
5. For the salsa: grill the red pepper, turning frequently, until
charred and blistered on all sides. Remove, and when cool enough to
handle, remove the skin, core and remove membranes.
6. Gently pan-fry the garlic in 1 tbsp of oil until golden, but not
burnt. Remove and cool.
7. Cut the pepper, balsamic onion and olives into fine strips then mix
with remaining ingredients, season and put into a pan ready to heat
through for serving.
8. Brush the baby aubergines with a little oil and place under a
preheated grill, turning once or twice, until the skin just begins to
soften. Allow to cool.
9. Carefully remove and discard the skins. Leaving them attached at the
stalk end, cut each one through into 4 slices.
10. Place on an oiled baking tray and fan the slices out slightly. Cut
each cherry tomato into 3 and tuck them between each slice of aubergine.
Season well and sprinkle with parmesan.
11. Heat the remaining vegetable oil in a roasting tin on the hob, add
the lamb fillets and cook until sealed on all sides.
12. Put the meat and the tray of baby aubergines into the oven for 8-10
minutes, so that the lamb is still pink in the centre and the aubergine
garnish is heated through.
13. To serve, gently heat the aubergine purée and the salsa. Slice the
lamb and arrange on top of the purée on plates. Garnish with the baby
aubergines and serve with salsa.





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