Consuming Passions - Worldwide Events Managers

Lamb Sausage with Eggplant and Almond Salad

Serves: 6

Notes

A delightful lamb dish and an eggplant salad, which may be used as an accompaniment to lamb or other dishes.

Ingredients

Lamb sausage

• 2 slices of white bread, crusts off
• 1 crushed garlic clove
• 750g minced lamb (or other meat of choice)
• 1 small onion finely chopped or minced
• 1 tsp cummin
• 1 tsp cayenne pepper
• 2 Tbsp finely chopped parsley
• 1 large egg
• 1 tsp preserved lemon or grated lemon rind

Eggplant Salad

• 1 medium eggplant (look for firm one with smooth skin)
• 1 medium Spanish (red) onion, finely sliced
• 3 Tbsp extra virgin olive oil
• 1 tsp finely chopped fresh mint
• 1 tsp finely chopped fresh marjoram
• 3 Tbsp natural yoghurt
• 1 tsp lemon juice
• 1 tsp finely chopped lemon rind
• 1 cup flaked almonds
• Salt and pepper

Method

Lamb Sausage

Soak bread in water and squeeze out. Mix all ingredients together and knead well. With wetted hands, roll into sausage shapes. Wet bamboo satay sticks and pass through the sausages lengthways. Grill, barbecue or fry and serve with Eggplant Salad (see below)

Eggplant Salad

Slice eggplant into 1cm sliced lengthways. Then cut each slice into long chip-like shapes. Cook onion over medium heat until starting to turn brown (preferably in a non-stick pan). Add eggplant and cook, stirring frequently. (The strips will absorb the oil, but release it again as it cooks). When cooked, remove from heat and allow to cool. Mix yoghurt with mint, marjoram, almonds, lemon juice and rind, salt and pepper. Stir through the cooked eggplant and onion.