Lamb With Eggplant And Tomato Salad - cooking recipe

Ingredients

1 None large eggplant, cut into 4 - 1/3-inch thick slices
1 None red onion, sliced thickly
2 tbsp red wine vinegar
1 tbsp brown sugar
4 cloves garlic
3 1/2 tbsp butter, chopped
1/4 cup olive oil
1 tbsp finely chopped fresh flat-leaf parsley
1 lb small tomatoes
1 (1 lb) lamb tenderloin
3 tsp sumac
3 oz baby arugula
1/3 cup golden raisins

Preparation

Preheat oven to 425\u00b0F.
Preheat a grill plate or grill. Coat eggplant with oil then grill until tender.
Combine onion, vinegar, sugar, garlic, butter and 2 tbsp oil in a large shallow baking dish. Roast for 10 mins. Remove from oven and stir in parsley. Let cool for 5 mins.
Meanwhile, drizzle tomatoes with remaining oil then roast for 10 mins.
Rub lamb with sumac. Grill until cooked to your liking. Cover lamb and let rest for 5 mins. Slice thickly.
Combine arugula, raisins and onion mixture in a large bowl and toss gently to combine. Distribute eggplant between serving plates. Top with arugula mixture, lamb and tomatoes.