Round 3: Roasted Lamb Sandwich
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
49
Sourness
33
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil (divided)1 cup
Lemon Juice (fresh)1
Salt1 medium
Eggplant8 cloves
Garlic (in paper)1 tbsp
Balsamic Vinegar (white)4
Rolls2 cups
Mache1 cup
Pesto1 cup
MascarponeDirections:
1
Combine all ingredients in a food processor until the pesto reaches desired consistency
2
Preheat oven to 425 degrees F
3
Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil
4
Place cut side down on a nonstick baking sheet
5
Separate garlic cloves without peeling and wrap tightly in aluminum foil
6
Place eggplant and garlic in oven and cook until tender, approximately 25 minutes
7
Allow to cool
8
Unwrap garlic and peel
9
Scrape flesh from eggplant and discard skin
10
In a medium-sized bowl, combine garlic and eggplant
11
Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended
12
Toast rolls and smear with eggplant spread
13
Layer with sliced lamb and onions
14
Top with buratta, mache and pesto
15
Garnish with mascarpone and mint