Italian Lamb and Grilled Eggplant Bites

Italian Lamb and Grilled Eggplant Bites

Made with Italian Vinaigrette and Rich Poppy Seed

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, our Italian Vinaigrette takes these delicious bites over the top!

COOK TIME: 45 Minutes

PREP TIME: 15 minutes


  • 1/2 cup sour cream
  • Juice of 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 pound grass-fed lamb, ground
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 minced garlic cloves
  • 1/2 cup petite diced tomato
  • 4 ounces BRIANNAS Italian Vinaigrette dressing
  • 3-4 Japanese eggplant
  • 1 tsp. Italian seasoning
  • 1/4 cup toasted pine nuts
  • 2 ounces goat cheese, crumbles
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  1. Mix sour cream, lemon juice and salt in a sneeze bottle. Shake well and set aside.
  2. Add 1 tbsp olive oil to a medium-high heat skillet.
  3. Cook lamb, onion, bell pepper and garlic until the lamb is no longer pin.
  4. Break up lamb as it cooks.
  5. Add tomato. Sprinkle in salt and pepper to skillet. Reduce heat and simmer for 15 min.
  6. Fold in Goat cheese.
  7. Put remaining olive oil, Italian seasoning, salt and pepper in a large mixing bowl.
  8. Slice eggplant into 1/4 inch slices.
  9. Add eggplant and toss until evenly coated.
  10. grill eggplant slices until browned. About 2 minutes on each side.
  11. Place grilled eggplant slices on a plater. Spoon lamb mixture on to eggplant slices.
  12. Drizzle lemon cream sauce.
  13. Top with goat cheese crumbles and pine nuts.
  14. Garnish with parsley. Enjoy!