Lamb Skewers With Eggplant

Recipe Ingredients

1 cup	237ml	Dry white wine
2		Bay leaves
2		Garlic cloves - peeled, and
		Sliced, plus
2		Garlic cloves - whole
5 sections		Italian parsley - divided
1 section		Rosemary
1 tablespoon	15ml	Tomato paste
5 tablespoons	75ml	Extra-virgin olive oil - divided, plus
		More for brushing meat and eggplant
		Freshly-ground black pepper - to taste
4 lbs	1816g / 64oz	Lamb - cut 2" cubes
		Salt - to taste
6		Japanese eggplants - cut 3/4" rounds
1/2 teaspoon	2.5ml	Fresh marjoram leaves - finely chopped
5		Anchovy fillets - rinsed, drained
1		Red pepper flakes
3 tablespoons	45ml	Balsamic vinegar

Recipe Instructions

In a large bowl, combine the wine, bay leaves, sliced garlic, 3 sprigs parsley, rosemary, tomato paste, 2 tablespoons olive oil, and black pepper, to taste, and stir well to combine. Season the lamb with salt and pepper and add to the marinade. Toss to completely coat the meat and place in the refrigerator for 1 hour.

Preheat the oven to 375 degrees.

Brush the eggplant rounds with olive oil, season with salt and pepper, sprinkle with the oregano leaves and bake in the oven, turning once, for 10 to 20 minutes, until soft.

In the bowl of a food processor or blender, combine the remaining garlic, anchovies, pepper flakes, remaining parsley, 3 tablespoons extra-virgin olive oil, and vinegar and puree. Arrange the eggplant slices in a single layer and pour the sauce over. Place, covered, in the refrigerator, for 2 hours.

Meanwhile, preheat the grill or broiler. Remove the lamb from its marinade and pat dry. Thread the meat onto skewers and cook 10 to 20 minutes, to desired temperature. Serve hot, alongside the chilled eggplant.

This recipe yields 10 to 12 servings.

Description:

"{Rosticini Con Melanzane Picante}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E26) - from the TV FOOD NETWORK

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