8 lamb fillets, trimmed and chargrilled
4 semi-dried tomatoes
2 zucchini, sliced and chargrilled
4 slices of fetta cheese (Westhaven Tasmanian fetta is ideal)
12 mint leaves
4 thick slices of sourdough, dried in oven
rocket leaves for garnish
zest and luice of 1 lemon
2 garlic cloves
100ml olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make eggplant puree, slice eggplant in half and crisscross each half gently. Chop garlic roughly and place on top of one half of eggplant. Zest and juice lemon, placing on other half of eggplant. Join eggplant back together and wrap tightly in foil. Bake in 180°C until soft, approximately 45 minutes.
Cool slightly then scrape flesh into food processor. Blend, adding a small amount of olive oil at a time, until a smooth paste is formed. Season with salt and pepper. Will keep refrigerated for approximately three days.
Spread dried sourdough with eggplant puree and place on oven tray. Layer chargrilled tomatoes, zucchini, lamb fillets and mint leaves on sourdough. Top with fetta and place under a hot grill to cook fetta until golden.
To serve, dress rocket leaves with balsamic vinaigrette. Place rocket on serving plate. Place grilled crostini on top of rocket.
Spoon a small amount of eggplant puree on top. Drizzle with a little more vinaigrette.