Crudeau,
That sounds interesting.
I do an eggplant cake that I serve with lamb sometimes. It kind of has a middle eastern flair to it.I rub a whole eggplant with olive oil and perce it a few times with a toothpick, Then I roast it whole at 325 degree's until it collapes and is very tender.I cool it a little then scoop into a chinoise and let drain in the fridge. When cool I pop it is a bowl and a egg yolk,chopped mint,chopped chives,mashed chic peas,chopped calamati olives toasted pinenuts,crumbled feta, some fresh oregano and a little chic pea flour to bind. I saute them in olive oil until golden on both sides. I put it in the center of the plate,topped with spinach flavored with lemon zest and then slices of lamb loin.then I garnish with black mission figs and reduced lamb jus
cc
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |