Servings: 4-6
INGREDIENTS
Eggplant Caviar:
1 Large black eggplant, firm
3 Tablespoons virgin olive oil
1/2 small sweet onion, finely diced
4 garlic cloves, thinly sliced
2 tablespoons olive oil
Crushed red pepper flakes to taste
2 Tablespoons minced basil
1 Teaspoon Minced oregano
1 Lemon, juiced
2 Teaspoons kosher salt
1 teaspoonFreshly ground black pepper
2 to 4 Tablespoons extra virgin olive oil
Lamb Tenderloin Scaloppine:
1-1/2 pounds American Lamb tenderloins, cut into scaloppine
1/2 cup flour
1 teaspoon kosher salt
1/2 Teaspoon crushed black pepper
2 pinches ground rosemary
2 eggs, beaten with 2 Tbsp extra virgin olive oil
1 cup Panko bread crumbs, ground
6 tablespoons clarified butter
Olive Oil Tomatoes:
4 plum tomatoes, peeled, quartered and deseeded
2 garlic cloves, thinly sliced
2 Tablespoons extra virgin olive oil
1 Teaspoon sugar
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Extra virgin olive oil to cover
3 Lemons, each cut into 6 wedges, pith cut, seeds removed
Arugula salad
DIRECTIONS
METHOD:
For Eggplant Caviar: Cut eggplant in half. Pierce skin with a fork in several places; brush all sides with oil. Place on baking sheet; roast at 450°F for 10 to 12 minutes, until soft. Scoop out eggplant pulp; place in stainless steel bowl.
In a pan, sauté onion, garlic and pepper flakes in oil until soft. Add to bowl with eggplant; add in basil, oregano, lemon juice, salt and pepper. Mash well; drizzle in oil. Serve warm or cold.
For Lamb Tenderloin Scaloppine: In a bowl, combine flour, salt, pepper and rosemary. Coat lamb with seasoned flour, patting it in thoroughly. Dredge in beaten eggs. Coat with bread crumbs, pressing well. In a large skillet, heat butter; pan-fry lamb tenderloin scaloppine on each side until golden brown. (To obtain a crisp, even coating, do not let scaloppine touch in pan; do not remove for first 1 to 2 minutes of cooking.) Dry scaloppine on paper towels.
For Olive Oil Tomatoes: Place tomato petals in a bowl; gently toss with garlic, oil, sugar, salt and pepper.
Lay tomatoes evenly in a small baking pan; cover with oil. Bake at 160°F for 6 to 8 hours.
Carefully remove tomato petals from oil, saving the oil; refrigerate tomatoes until ready to use.
To Serve: Arrange scaloppine on platter around a bowl of Eggplant Caviar; garnish with lemon. Serve with arugula salad and Olive Oil Tomatoes.
Recipe and image provided by the American Lamb Board