I wanted to experiment with eggplant and flavours to go with it so teamed up this little beauty for brunch.
5 Slices Eggplant
5 Slices Beetroot (buy organic raw beet and cut by me)
3 Baby Mushrooms
3 slices tomato
50g lamb steak
2 Rings Red Onion
1Tb Balsamic Vinegar
Cook lamb in non stick skillet to your liking (I didn’t even add oil to pan) then remove from pan and rest
In skillet add eggplant, beetroot, mushrooms, tomato, onion and cook until eggplant is done and others are soft
Assemble on plate with eggplant first in a flower shape then top with beetroot and mushrooms between the eggplant.
Top middle with tomato slices and then place lamb on top with onions
Drizzle the balsamic around the stack .