Lamb Chops With Eggplant Caponata
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 small
Onion (diced)2 cloves
Garlic (minced)1 small
Eggplant (diced)1 cup
Balsamic Vinegar1 tsp
Capers1 tbsp
Pine Nut (toasted)Directions:
1
Heat the olive oil in a large skillet over medium heat
2
Add the onion and garlic; cook 3 minutes
3
Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes
4
Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes
5
Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly
6
Place a large skillet over high heat
7
Season the lamb chops with salt and pepper
8
Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes
9
Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare
10
Divide the eggplant caponata and lamb chops among plates and garnish with arugula
11
Photograph by Jim Franco