Lamb Bruschetta & Baba Ganoush – a delicious recipe with lamb neck, Mayonnaise, aubergine, red onion, lemon, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a shallow dish, mix together 2 tablespoons of olive oil, lemon zest and juice, add the lamb fillets, season with pepper and leave to marinade in the fridge for a couple of hours.
2
Preheat the oven to 200u00b0C.
3
Place the aubergine on a baking tray, cut the sides off and score with a knife. Brush over 2 tablespoons of olive oil and season with pepper. Place in the top of the oven for 25 minutes or until golden.
4
Once cooled, scoop out the flesh and roughly chop, then place in a medium sized bowl, with the mayonnaise, tahini, lemon, garlic and chopped parsley. Season with pepper and mix well.
5
On a griddle or BBQ, cook the lamb fillet for 4 minutes on each side. The lamb should be pink in the middle. Remove and keep in a warm place
6
Brush the remaining olive oil over the cut sides of the ciabatta and place on the griddle or BBQ, cook for 30 seconds on each side or until very slightly chard. Divide the baba ganoush between the bruschetta. Slice up the lamb and place on top. Finish with chopped parsley, red onion and the lemon wedges.
7
Serve with a side salad.
1001
kcal
Calories
88
g
Fat
14
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 fillets lamb neck, 600g, 2 Hellmann''s Light Mayonnaise dollops*, 1 aubergine large, 1 red onion small, and more.
Yes, Lamb Bruschetta & Baba Ganoush falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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