Eggplant Lamb
By: Johan Benisti, chef at Kitchen Bar restaurant in Netanya
Groceries
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- A kilo of ground lamb
- 100 grams chopped lamb fat
- 250 grams of boiled spinach
- 70 grams of white onion
- 25 grams pine nuts
- 25 grams parsley
- Salt
- Pepper
- 150 grams raw tahini
- 2 teaspoons lemon juice
- 150 grams of water
- 2 eggs
- Eggplant
How to prepare
Sauté the onion with the lamb fat, add the pine nuts, add the ground meat, salt, pepper, and finally the soaked spinach.
Then add the material to the bowl.
Add the eggs and mix until smooth and place in the refrigerator for 10 minutes to 15 minutes.
Slice the eggplant 2.5 cm thick and pierce with an 8 cm diameter ring.
At the bottom of one of the herrings, place the eggplant slice and fill with the mixture we prepared.
Then fill the herring and coat the batter with flour, egg and breadcrumbs.
(Like the schnitzel).
Transfer to deep fryer for 5 minutes until golden brown, serve on tomato wedges and tahini, garnished with chopped parsley.
