Ingredients Jump to Instructions ↓

  1. 1 cup (packed) fresh mint leaves

  2. 1/2 cup fresh parsley leaves

  3. 3/4 cup olive oil

  4. 1/4 cup fresh lemon juice

  5. 4 garlic cloves

  6. 1 teaspoon salt

  7. 1/2 teaspoon dried crushed red pepper Fresh mint sprig

  8. 1 medium eggplant

  9. 1/4 cup olive oil, divided

  10. 8 cloves garlic, in paper

  11. 1 tablespoon white balsamic vinegar Salt and freshly ground black pepper

  12. 4 rolls Eggplant spread

  13. 4 slices lamb sirloin , roasted

  14. 2 onions, caramelized

  15. 2 slices buratta cheese

  16. 2 cups mache

  17. 1/2 cup pesto

  18. 1/2 cup mascarpone

  19. 1/2 cup micro mint

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a food processor until the pesto reaches desired consistency. Preheat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel . Scrape flesh from eggplant and discard skin . In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended. Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint


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