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Recipe of Lamb with Eggplant Caviar
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Recipe of Lamb with Eggplant Caviar
Recipe

Lamb with Eggplant Caviar

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A turn of Greek flavors, this dish of lamb and eggplant is unusual but delicious. Try this recipe of lamb with eggplant caviar.
Learn more about FAGE

Ingredients

4 portions
  • 4 legs of lamb
  • 17.6 ounces Yoghurt Greek Style FAGE® Total 0%
  • 4 tablespoons cumin
  • 1 bunch fresh coriander
  • 2 eggplants, cut in cubes
  • 3.4 liquid ounces White wine vinegar
  • 2 ounces brown sugar
  • 17.6 ounces chicken soup
  • 1 ounce shallot, chopped
  • salt, and pepper
  • olive oils

Preparation

Empty the Greek Style Yoghurt FAGE® Total 0% in a bowl and mix with 90% cumin.
Chop the cilantro and add 50% to the Greek Style Yoghurt Marinade FAGE® Total 0%.
Pour the Greek Style Yoghurt marinade FAGE® Total 0% on the lamb meat and leave to marinate for 12 hours.
Sauté the aubergine in a little olive oil until it is soft and translucent.
Add the vinegar and sugar and reduce slowly.
When the aubergine has been reduced to a sticky compote, season to taste.
For the sauce, sauté the chopped echallot with the remaining cumin and add the chicken broth.
Reduce by 3/4 and beat with the Greek Style Yoghurt Blend FAGE® Total 0% of all the marinated lamb.
In a frying pan, fry the lamb fillets until golden brown.
To serve, place the eggplant caviar in the center of the dish and place the lamb on it.
Spray the sauce over and around.

TIPS

This dish can also be made with chicken.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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