Lamb hazel with stuffed aubergine rolls

Name: lamb hazel with stuffed aubergine rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g deep frozen lamb tenderloin from the master butcher; 2 eggplant; 6 el extra virgin olive oil; 200 g couscous; 250 ml boiling water; 1 tl cumin seed; 15 g dill; 3 salad outing; 1 forest radish; 200 g muhammara spread coolers

Lamb patties with rolls of aubergine stuffed with muhammara and salad of couscous, dill, salad onion and radish.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Thaw the lamb patties and allow to come to room temperature. Cut the aubergines lengthwise in slices of 7 mm thick.
Heat the grill pan without oil or butter. Brush the slices with the oil and grill in parts 8 min. Turn halfway.
Meanwhile, put the couscous in a bowl and pour in the water. Let 10 min.
In the meantime, heat the oil in a skillet and bake the fillets in rosé for 4 minutes.
Remove from the pan and leave to rest for 5 minutes under aluminum foil. Season with the cumin seeds, some pepper and possibly salt.
Meanwhile cut the dill finely, the salad onion in rings and the radish in parts.
Mix two thirds of the dill, the salad onion, radish and oil through the couscous. Scoop in a deep bowl.
Spoon 1 el muhammara and roll on each slice of eggplant.
Divide the lambs and eggplant balls over a flat dish and garnish the lambs with the rest of the dill.
Serve immediately. Serve the couscous salad separately.