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Description
Marinated lamb with aubergine and a Hellmann's mayonnaise sauce served on ciabatta bread
Ingredients
US|METRIC
4 SERVINGS
- 4 fillets (lamb neck, 600g)
- 2 Hellmann''s Light Mayonnaise (dollops*)
- 1 aubergine (large)
- 1 red onion (small)
- 1 lemon
- 5 Tbsp. olive oil
- 1 tsp. tahini
- 1 garlic clove
- parsley
- pepper
- 1 ciabatta
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Directions
- In a shallow dish, mix together 2 tablespoons of olive oil, lemon zest and juice, add the lamb fillets, season with pepper and leave to marinade in the fridge for a couple of hours.
- Preheat the oven to 200°C.
- Place the aubergine on a baking tray, cut the sides off and score with a knife. Brush over 2 tablespoons of olive oil and season with pepper. Place in the top of the oven for 25 minutes or until golden.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium590mg17% |
| Protein14g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A6% |
| Vitamin C50% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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