LAMB WITH EGGPLANT AND OLIVES

FOR 4 PEOPLE
DIFFICULTY: MEDIUM
PREP TIME: 40 MINUTES

Ingredients:

  • 1 large eggplant
  • coarse salt
  • 4 large lamb chops or 8 smaller ones
  • freshly ground black pepper
  • 4 Tbsp AENAON olive oil
  • 1 garlic clove
  • 1 onion
  • 400 g canned chopped tomatoes
  • 16 black olives, pitted and chopped
  • pinch of sugar
  • 2 Tbsp chopped parsley or basil
Lamb with Eggplant and Olives

Preparation:

  1. Cut the eggplant in cubes. Put them in a colander and sprinkle with coarse salt to leach out their bitterness.
    After about 20-30 minutes, rinse with plenty of cold water.
    Pat dry.
  2. Season the lamb chops with freshly ground black pepper.
  3. Brush the grill with 2 tablespoons of olive oil and grill or broil the chops over (or under) medium heat for 7-8 minutes to a side. Set aside in a warm place.
  4. Finely chop the garlic and onion. Heat the remaining oil in a saucepan and saute the eggplant cubes, onion, and garlic for a few minutes.
  5. As soon as they begin to color, add the chopped tomato with its juices, the olives, sugar, and more salt and pepper if desired. Boil gently over low heat for about 8-10 minutes or until the eggplant is tender and the sauce has thickened.
  6. Serve the lamb chops covered with plenty of eggplant sauce and with Red wine.

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