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Ingredients
250g lamb loin medallions
1 eggplant, sliced 1 cm thick
1 white onion, finely diced
3 tomatoes, peeled and diced
½ bunch finely chopped parsley
100 ml olive oil
Salt and pepper
200g spaghetti
Method
Baste the eggplant slices with olive oil, salt and pepper and cook on a flat grill until golden brown on both sides and set aside.
Baste the lamb medallions with olive oil, salt and pepper and cook on a flat grill until golden brown on both sides and set aside.
In a hot pan fry the onions until soft then tumble in the tomatoes and chopped parsley.
Cook the spaghetti as per the pack instructions then toss into the onions and tomatoes.
Serve the spaghetti on a platter and top with the eggplant and lamb.
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