Lamb Chops With Eggplant
Lambchop – 3pcs
Ginger and garlic paste – ½ tbsp
Indian Pantry Garam masala – ½ tbsp
Mustard Oil – 2 tbsp
Ghee or Butter – 2 tbsp
Marinate lamb chop in g/g paste, garam masala and salt, and let it reat for 30 minutes. Add oil to the pan and sear the chop in sides until golden brown, add butter to baste, turn down the heat to medium-low. Take the meat out to rest and save brown butter
Large eggplant – 1
Bellpepper – 2
Indian Pantry Garam masala – 1tbsp
Brown butter saved from pan – 2 tbsp
Oil – 10 ml
Salt to taste
Put the whole eggplant in a foil, cover it and bake it in the oven at 350 degrees for 30 minutes. Cool down the eggplant.
On a high flame, charr your bell peppers completely until blackened from all sides, put them in a small bowl and put a lid on. Remove the skin, cut it in half and deseed, add touch of salt.
Slit-cut the eggplant from one side, lay it flat and scoop the inside mash, in a bowl season the mash with brown butter, garam masala, salt.
On a clean surface lay food wrap, place eggplant skin, put some eggplant mash and spread it with the back of the spoon, place bell pepper and finish by spreading the mash again.
Roll the terrine like a thick cylinder with help of wrap shape it, tie the ends and freeze it to set.
Cut desired slices when frozen, lay it on a tray with parchment paper, cover it with foil or butter paper to reheat for 8 minutes to serve.