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This recipe was actually our Valentine’s dinner. Something special, light but delicious.
Preparation time 40 minutes .. Baking 10 minutes
INGREDIENTS .. 4-6 pers
- 1/2 cup goat cheese
- 4 tbsp sour cream
- 250 g lamb file
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 3 tbsp chopped mint leaves + some more for garnish
- sap from 1/2 lime
- 250 g grilled aubergine slices, cut into strips
- 1 green pepper; in thin strips
- coarsely chopped pistachios
- salt & pepper
PREPARATION
First, prepare aubergine:
Wash and dry the aubergine, cut into slices, sprinkle with olive oil and give it a few minutes on both sides under the grill.
Preheat then oven to 392°F and line two baking sheets with parchment paper.
Stir in the bowl the sour cream, goat cheese, mint leaves and lemon juice into a smooth cream, season with salt and pepper and set aside.
Rub the lamb with the mustard and sprinkle with salt and pepper. Heat the oil in a pan over medium heat non-stick plate. Add the lamb and fry for 2-3 minutes on all sides for rosé. Take out of the pan and let rest for 5 minutes. Cut the meat into thin slices.
Spread the goat cheese mixture over one Lebanese bread and spread half of the aubergine en lamb on top. Repeat with the other Lebanese bread. Place the pizza on baking sheets and bake for 10 minutes until golden brown.
Garnish the pizza’s with green pepper, chopped pistachios, extra mint, salt and pepper and serve immediately.
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