Greek Lamb, Feta And Eggplant Pasta - cooking recipe

Ingredients

1 None medium eggplant, roughly chopped
1 lb lamb loin
2 tbsp olive oil
9 oz large pasta shells
1 None medium red onion, thinly sliced
3.5 oz baby arugula
2 None medium tomatoes, deseeded, thinly sliced
2 tbsp fresh oregano leaves
7 oz feta cheese, crumbled
None None FOR THE BALSAMIC VINAIGRETTE
1/4 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 tbsp whole grain mustard

Preparation

Place eggplant in a colander and sprinkle with salt. Let stand for 5 mins then rinse under cold water. Drain on paper towels.
Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Cook lamb, in batches, for 3-4 mins, or until browned and cooked to your liking. Let rest for 5 mins then slice thickly.
Add remaining oil to pan. Cook eggplant, in batches, for 2-3 mins, or until browned all over and tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain then transfer to a large bowl along with lamb, eggplant and remaining ingredients.
Whisk together all ingredients for balsamic vinaigrette then drizzle over salad and toss to combine. Serve.