Lamb, Pepper, Eggplant And Pesto Stacks - cooking recipe

Ingredients

1/4 cup Parmesan cheese, finely grated
1/3 cup pine nuts, toasted
1 clove garlic, quartered
2/3 cup fresh basil leaves
1/2 cup olive oil
1 tbsp lemon juice
2 None red peppers, quartered, deseeded
1 None eggplant, cut into 8 slices
2 lb lamb loin

Preparation

To make the pesto, blend or process cheese, nuts, garlic, basil and 1/4 cup oil until smooth. Stir in lemon juice. Set aside.
Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap and set aside for 5 mins. Peel skin. Broil eggplant slices until tender.
Heat remaining oil in a frying pan over medium-high heat. Cook lamb until browned all over and cooked to your liking. Cover and let rest for 5 mins. Slice thickly.
Make stacks of lamb, eggplant and peppers on serving plates. Spoon pesto over top.