Ingredients
4 lamb sirloin steaks
1 cup boiling water
1/4 cup sundried tomatoes (dried - not packed in oil)
1 1-lb eggplant
3 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh basil
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1 8-ounce ball fresh mozzarella cheese, thinly sliced
2 large tomatoes
Coarse salt
Ground Pepper
Basil leaves for garnish
Instructions
In small bowl, combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water. Chop tomatoes.
Trim both ends of eggplant. Peel and cut into 1/2 inch slices.
Place eggplant slices on cutting board. Brush both sides with 3 Tablespoons of olive oil. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant slices on grill over medium heat.
Grill for 10 - 12 minutes, turning once, until lightly browned and soft.
Transfer to plate and allow to cool.
Salt and pepper the lamb steaks. Place on grill over medium-high heat.
Grill while preparing salad.
In food processor, combine dried tomatoes, fresh basil, 1/4 cup olive oil, and vinegar. Process until finely chopped.
In large platter, arrange eggplant slices, cheese and tomatoes, alternating in a ring around the edge of the platter.
Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Place grilled lamb in the center of the platter.
Serve with a full-bodied red wine,