Ingrédients

• 150g ground lamb
• 50g fennel bulb, finely chopped
• 100g eggplant, diced
• 50g cherry tomatoes, halved
• 25g red onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp dried oregano
• Fresh basil, for garnish
• Salt and black pepper to taste

Instructions

1. 1.In a bowl, combine the ground lamb, finely chopped fennel, minced garlic, dried oregano, salt, and pepper. Mix well and form into 2-3 small patties.
2. 2.Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the lamb patties and sear for 3-4 minutes per side, until golden brown and cooked through. Set aside.
3. 3.In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped red onion and diced eggplant for 5-7 minutes until they begin to soften and brown.
4. 4.Add the halved cherry tomatoes and balsamic vinegar to the skillet with the eggplant. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes soften and the relish comes together.
5. 5.Season the eggplant relish with salt and pepper. Serve the seared lamb patties warm, topped with the relish and garnished with fresh basil leaves.

Informations nutritionnelles

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