Chartreuse of aubergines with lambTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: 1hour 30 + 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:51.4 kcal
Proteins:1.9 g
Fats:0.2 g
Carbohydrate:12 g
Fibers:3.3 g
Sugar:2.1 g
Cholesterol:0.1 mg
Sodium:6.7 mg
Calcium:27.3 mg
Energy:127 kcal
Proteins:4.8 g
Fats:0.6 g
Carbohydrate:29.6 g
Fibers:8.1 g
Sugar:5.3 g
Cholesterol:0.2 mg
Sodium:16.6 mg
Calcium:67.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
medium aubergines / eggplants
olive oil
4
shallots
5
ml
blackcurrant jelly
1000
g
boned shoulder of lamb
2.5
ml
powdered cinnamon
salt and pepper
4
small fresh sage leaves
METHOD
- Baste the shoulder of lamb with olive oil and season with salt, pepper and cinnamon. Place in the oven at 180°C / 350°F. Add a glass of water to the dish.
- After an hour, add the whole peeled shallots.
- Cook the lamb for 1 h 30 turning it and basting it regularly with its cooking liquid (add some water if necessary).
- Wash and dry the aubergines and cut them in slices of about 1 cm. Soften them without browning in olive oil, 3 minutes on each side, season them with salt and pepper and put them aside on absorbent paper.
- Remove the lamb from the oven and chop it roughly.
- Deglaze the cooking dish with a glass of water, reduce it by half, add the blackcurrant jelly and set aside.
Finishing
- Line four soufflé moulds with overlapping slices of aubergine and a sage leaf, add a layer of cooked lamb, fold the aubergine slices towards the centre to enclose the lamb.
- Place in the oven at 150°C / 300°F for 20 minutes.
- Turn out onto warm serving plates and serve immediately.
SOMMELIER
Serve with a young Saga Pauillac - Domaines Barons de Rothschild (Lafite)
CHEF'S NOTES
Recipe suggested by Diane Flamand, Oenologist of the Collection range at Domaines Baron de Rothschild.
