Ingredients: 1.6-1.8kg New Zealand Lamb leg; 5 tbsp fresh pesto sauce; For the relish: 4 tbsp olive oil; 1 medium aubergine
, trimmed and cut into 1cm/ 1/2 in cubes; 1 large red onion, peeled and chopped; 3 garlic cloves, peeled and crushed; 400g can chopped tomatoes; 1 tbsp caster oil.
Thinly slice the aubergine
and fry in the olive oil until it is golden brown.
Stack is a little tower of temptation that's simple and delicious.
Put on a mediumhigh heat and grill the sliced aubergine
on both sides until soft.
While the aubergine
is cooking, boil a kettle of water.
, halved lengthways, cut into thin slices
INGREDIENTS SERVES 4 5-6 medium-sized aubergines
50g butter 2-3tbsp plain flour 600ml milk 250g Cheddar cheese, grated 110g Parmesan, grated, plus more for the top Sea salt and freshly ground black pepper DIRECTIONS Pre-heat the oven to 200degC/400degF.
Add to the pan with the aubergine
, onion and garlic.
3 Dip aubergine
slices first in egg mixture, then in breadcrumbs to coat evenly.
Using a sharp knife, criss-cross the flesh side of the halved aubergine
. Transfer to a baking tray along with the tomatoes, onion and garlic.
INGREDIENTS 1 aubergine
, halved lengthways, cut into thin slices 2 tbsp flour 31/2 tbsp olive oil 1 sirloin steak 100g lamb's lettuce 50g feta, cut into cubes For the dressing 1 green chilli, halved and chopped 1/2 lemon, juiced 1/2 small pack coriander, plus extra leaves to serve 1/2 small pack mint, plus extra leaves to serve METHOD 1 Dust aubergine
slices in flour, mixed with some seasoning.
Doctorshave removed a foot-long aubergine
that got stuck inside a man's intestines after he shoved the fruit up his rectum to help him go to the toilet.