You may also like
Ingredients
- 12 lamb cutlets
- 2 medium eggplants
- 2 red capsicums
- 1 green capsicum
- 1 red onion, peeled and halved
- 2 tomatoes
- 100mL extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 1/2 tbsp red wine vinegar
- 2 tbsp chopped parsley
- salt and pepper
- * For the Mojo Verde
- 1 green chilli
- 4 cloves garlic, peeled
- 1 tsp salt
- 1 tbsp cumin seeds
- 1 handful fresh coriander leaves
- 150mL olive oil
- 2 tbsp white wine vinegar
- Salt and pepper
Method
Pre-heat oven to 230C. Place eggplants, capsicums, onion and tomatoes in a roasting dish and drizzle with half the olive oil. Roast for about 30 minutes or until charred and soft, removing tomatoes after about 20 minutes. When cool, skin eggplant and cut into chunks and deseed and skin capsicum and cut into chunks. Combine with coarsely chopped onion and tomatoes. Add garlic, remaining oil, vinegar, parsley, salt and pepper and place on a serving platter.
Season cutlets and cook on a hot griddle pan for 2-3 minutes each side or until cooked as desired. Place on vegetables and serve with mojo verde* on the side.
* To make Mojo Verde
Combine all ingredients in a food processor or blender and blitz until smooth.
