Summer Kitchen
Mediterranean Lamb
with Aubergine and Balsamic Vinaigrette
By Ralph Kratzer
Hot 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
500 g lamb fillets
1 medium aubergine (eggplant), coarsely chopped
1 medium red onion, sliced
2 medium tomatoes, deseeded and sliced
200 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
Vinaigrette: 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.
