The Mediterranean Lamb, Eggplant, and Tomato Stack is a unique fusion of flavors and textures, a testament to the vibrant and rich culinary traditions of the Mediterranean region. This dish features succulent ground lamb patties, roasted eggplant slices, a savory grape tomato confit, and a creamy tahini drizzle, all meticulously balanced to create a visually stunning and deeply satisfying meal.
The star of this dish is the ground lamb patty. With its rich and distinctive flavor, ground lamb forms the perfect base for this Mediterranean-inspired creation. The patties are seasoned with a blend of finely chopped onion, minced garlic, fresh rosemary, ground cumin, coriander, and a hint of cinnamon. These spices imbue the lamb with a warm, aromatic, quintessentially Mediterranean flavor profile. Breadcrumbs and a single egg bind the mixture, ensuring the patties hold together during cooking while remaining tender and juicy.
Roasted eggplant slices are the foundation for each stack, offering a tender and slightly smoky counterpoint to the robust lamb. Eggplant, a staple in Mediterranean cuisine, is sliced into thick rounds and roasted until golden brown and tender. The roasting process enhances the eggplant’s natural sweetness and imparts a rich, caramelized flavor. Brushed with extra virgin olive oil and seasoned simply with salt and ground black pepper, the eggplant rounds are flavorful and healthy, providing a perfect base for the lamb patties.
The grape tomato confit adds sweetness and acidity, balancing the lamb’s richness and the eggplant’s smokiness. Grape tomatoes are halved and cooked gently in extra virgin olive oil with smashed garlic cloves and fresh basil leaves. This slow-cooking method lets the tomatoes soften and release their juices, creating a flavorful confit. Adding garlic and basil infuses the tomatoes with aromatic notes, making this vibrant and complex component.
A drizzle of tahini sauce ties the dish together, adding a creamy, nutty element that complements the other flavors beautifully. Made from tahini (sesame paste), lemon juice, minced garlic, and water, the sauce is smooth and rich, with a tangy edge from the lemon juice. The tahini drizzle enhances the dish’s visual appeal and provides a luscious finish that echoes the Mediterranean theme.
The assembly of the Mediterranean Lamb, Eggplant, and Tomato Stack is a breeze, yet it results in an elegant presentation. A few roasted eggplant slices are topped with a lamb patty, followed by a generous spoonful of grape tomato confit. Finally, a drizzle of tahini sauce adds the finishing touch. For a pop of color and freshness, the dish can be garnished with additional fresh herbs, such as rosemary.
The Mediterranean Lamb, Eggplant, and Tomato Stack is a versatile dish that can be enjoyed on various occasions. Whether it’s a special dinner or a sophisticated yet comforting meal at home, this dish is sure to impress. Each bite offers a delightful interplay of textures and tastes: the savory lamb, the tender eggplant, the sweet and tangy tomato confit, and the creamy tahini sauce. Together, they create a culinary experience that is both satisfying and memorable, transporting you to the sun-drenched shores of the Mediterranean.
Mediterranean Lamb, Eggplant, and Tomato Stack
4
servings30
minutes30
minutes1
hourThe Mediterranean Lamb, Eggplant, and Tomato Stack is a flavorful dish featuring spiced ground lamb patties atop roasted eggplant slices, topped with savory grape tomato confit and a creamy tahini drizzle.
Ingredients
- For the Lamb Patties
1 pound ground lamb
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon rosemary, freshly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 cup breadcrumbs
1 large egg
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Roasted Eggplant
1 large eggplant, sliced into 1/2″ thick rounds
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Grape Tomato Confit
1 pint grape tomatoes, halved
1/4 cup extra virgin olive oil
2 cloves of garlic, smashed
3 leaves of fresh basil
to taste, salt and ground black pepper
- For the Tahini Drizzle
1/2 cup tahini
1/4 cup lemon juice, freshly squeezed
2 cloves of garlic, minced
1/4 cup water
to taste, salt
Directions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Lamb Patties:
Combine the ground lamb, finely chopped onion, minced garlic, chopped rosemary, ground cumin, coriander, ground cinnamon, salt, pepper, breadcrumbs, and egg in a large bowl. Mix well until all ingredients are evenly incorporated. Form the mixture into patties, about 3-4 inches in diameter. - Roast the Eggplant:
Place the eggplant slices on a baking sheet. Brush both sides with extra virgin olive oil and season with salt and ground black pepper. Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and golden brown. - Make the Grape Tomato Confit:
Heat the extra virgin olive oil in a small saucepan over medium heat. Add the smashed garlic and cook for 1-2 minutes until fragrant. Add the halved grape tomatoes and fresh basil leaves. Cook gently, stirring occasionally, until the tomatoes are soft and starting to burst, about 10-15 minutes. Season with salt and ground black pepper to taste. Remove from heat. - Cook the Lamb Patties:
While the eggplant roasts and the confit cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Cook the patties on each side for 4-5 minutes, or until they are browned and cooked through. Remove from the skillet and set aside. - Prepare the Tahini Drizzle:
Whisk together the tahini, lemon juice, minced garlic, and water in a small bowl. Adjust the water to reach your desired consistency. Season with salt to taste. - Assemble:
Arrange the roasted eggplant slices on a serving platter. Place a lamb patty on top of each eggplant slice. Top with a generous spoonful of grape tomato confit. Drizzle with the tahini sauce.