Summer Kitchen

Mediterranean Lamb

with Aubergine and Balsamic Vinaigrette

By Ralph Kratzer

SummerHot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients

Aubergines500 g lamb fillets

1 medium aubergine (eggplant), coarsely chopped

1 medium red onion, sliced

2 medium tomatoes, deseeded and sliced

Feta Cheese_2200 g Feta cheese, crumbled

fresh mint leaves

olive oil

salt

for the vinaigrette

60 ml balsamic vinegar

125 ml olive oil

2 cloves garlic, crushed

2 tbsp mustard

Preparation

  • Mediterranean LambVinaigrette: combine all ingredients for the dressing in a screw-top shaker, shake well, put aside.
  • Place aubergine (eggplant) in a colander, sprinkle all over with salt. Stand for 5 minutes, then rinse under cold water, drain and dry with kitchen paper towels.
  • In the meantime cook the lamb fillets in a large frying pan until browned and suitable to your taste. Stand for 5 minutes and cut into thick slices.
  • Heat olive oil in the same pan, fry aubergine until browned and tender.
  • Place lamb and aubergine in a large bowl together with the cheese, onion and tomatoes. Drizzle all with the vinaigrette and toss gently to combine.
  • Serve with fresh mint leaves on top.
  • Goes well together with fresh baguette and a glass of dry red wine.