This is eggplant time. I have noted that many outlets are offering some smaller eggplant which is good news for the smaller household. Because we have crumbed the eggplant here, the egg layer acts as a barrier so very little oil is absorbed.



Serves 4

• 1 lamb backstrap

• 1 tbsp olive oil

• 1 tbsp chopped thyme

• salt and freshly ground black pepper

• 1 medium eggplant, cut into 1cm slices

• flour

• 2 eggs, lightly beaten

• 2 cups dried breadcrumbs

• olive oil for frying

• 1 red capsicum, peeled and diced after charring over a BBQ, under a grill or in a hot oven

• 2 medium tomatoes, diced

• 1/2 cup diced red onion or shallot

• 2 tsp crushed garlic

• 1 red chilli, chopped or to your taste

• 2 tbsp lemon juice

• 2 tbsp chopped flat-leaf parsley



Place the lamb on a plate and smear over the olive oil. Scatter over the thyme and season well. For the eggplant, lightly dust the slices with seasoned flour, then dip into the egg and then finally press on the crumbs. Heat a shallow layer of oil in a wide pan. When the oil is moderately hot, add the eggplant slices a few at a time. Cook until they are golden brown on both sides and cooked through. You can do this ahead and simply reheat the slices on an oven tray in a single layer in the oven. For the salsa, combine the diced roasted capsicum, tomatoes, onion, garlic, chilli and lemon juice with plenty of seasoning. When ready to serve, cook the lamb in a medium pan until golden brown on both sides and done to your liking. Leave to rest for at least 4 minutes and cut into slender slices — this dish is not about meat but eggplant. To serve, place a pile of eggplant slices on the plates followed by some lamb slices. Finish with a scatter of salsa and parsley.


© The West Australian

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