Italian Lamb and Grilled Eggplant Bites
Made with Italian Vinaigrette

Italian Lamb and Grilled Eggplant Bites

Made with Italian Vinaigrette

Italian Lamb and Grilled Eggplant Bites

With both eggplant and lamb on the same plate, this gourmet-quality dish is bursting with flavor. As an entrée or appetizer, BRIANNAS Italian Vinaigrette Dressing takes these delicious bites over the top!

Ingredients:

  • ½ cup sour cream
  • ½ cup tomato, diced
  • Juice of ½ lemon
  • 2 ounces goat cheese, crumbled
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ¼ cup extra virgin olive oil, divided
  • 4 ounces BRIANNAS Italian Vinaigrette Dressing
  • 1 pound grass-fed lamb, ground
  • 3-4 Japanese eggplants
  • ¼ cup onion, chopped
  • ¼ cup pine nuts, toasted
  • ¼ cup red bell pepper, chopped
  • Fresh parsley for garnish
  • 2 cloves garlic, minced

Directions:

  1. Mix sour cream, lemon juice, and salt in squeeze bottle. Shake well and set aside.
  2. In a skillet, warm 1 tablespoon olive oil on medium-high heat.
  3. Cook lamb, onion, bell pepper, and garlic until lamb is no longer pink, breaking it up as it cooks.
  4. Add tomato and sprinkle in salt and pepper. Reduce heat and let simmer for 15 minutes.
  5. Fold in goat cheese.
  6. Combine remaining olive oil, Italian seasoning, salt and pepper, and BRIANNAS Italian Vinaigrette Dressing in a large bowl to create marinade.
  7. Slice eggplant into ¼-inch slices. Add to marinade and toss until evenly coated.
  8. Grill eggplant slices until browned, about 2 minutes on each side.
  9. Place grilled eggplant slices on a platter and spoon lamb mixture on top.
  10. Drizzle lemon cream sauce and top with goat cheese crumbles and pine nuts.
  11. Garnish with parsley. Enjoy!

COOK TIME: 45 Minutes

PREP TIME: 15 minutes

Ingredients:

  • ½ cup sour cream
  • ½ cup tomato, diced
  • Juice of ½ lemon
  • 2 ounces goat cheese, crumbled
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ¼ cup extra virgin olive oil, divided
  • 4 ounces BRIANNAS Italian Vinaigrette Dressing
  • 1 pound grass-fed lamb, ground
  • 3-4 Japanese eggplants
  • ¼ cup onion, chopped
  • ¼ cup pine nuts, toasted
  • ¼ cup red bell pepper, chopped
  • Fresh parsley for garnish
  • 2 cloves garlic, minced
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Directions:

  1. Mix sour cream, lemon juice, and salt in squeeze bottle. Shake well and set aside.
  2. In a skillet, warm 1 tablespoon olive oil on medium-high heat.
  3. Cook lamb, onion, bell pepper, and garlic until lamb is no longer pink, breaking it up as it cooks.
  4. Add tomato and sprinkle in salt and pepper. Reduce heat and let simmer for 15 minutes.
  5. Fold in goat cheese.
  6. Combine remaining olive oil, Italian seasoning, salt and pepper, and BRIANNAS Italian Vinaigrette Dressing in a large bowl to create marinade.
  7. Slice eggplant into ¼-inch slices. Add to marinade and toss until evenly coated.
  8. Grill eggplant slices until browned, about 2 minutes on each side.
  9. Place grilled eggplant slices on a platter and spoon lamb mixture on top.
  10. Drizzle lemon cream sauce and top with goat cheese crumbles and pine nuts.
  11. Garnish with parsley. Enjoy!

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