From: Chef Benjamin Ford, Ford’s Filling Station, Culver City, CA. Yield: 4 servings.
Pesto:
½ cup packed fresh mint leaves
¼ cup parsley
3⁄8 cup olive oil, divided
2 Tbsp. freshly squeezed lemon juice
2 cloves garlic
½ tsp. salt
¼ tsp. dried crushed red pepper
¼ cup olive oil, divided
2 onions, halved, sliced
1 medium eggplant, cut in ½” slices
¼ tsp. salt
4 5” sandwich rolls (crisp crust with soft inside), split
½ cup mascarpone cheese
12 oz. thinly sliced roast lamb sirloin
½ cup mint leaves
8 oz. burrata cheese, sliced
1 cup mache
Make pesto in food processor. Combine ½ cup mint leaves, parsley, 3⁄8 cup olive oil, lemon juice, garlic, salt and red pepper. Process until smooth. Set aside.
In a large skillet, cook onions in 2 Tbsp. olive oil over medium high heat until golden brown and tender.
Preheat oven to 400°F. Brush eggplant slices with remaining 2 Tbsp. olive oil; sprinkle with ¼ tsp. salt. Place on baking sheet. Bake 10 minutes. Turn over; bake an additional 5 minutes, or until tender.
Spread mint pesto generously on cut sides of rolls. Spread bottoms of rolls with mascarpone cheese. Top with lamb slices, eggplant, onions, mint leaves, burrata cheese and mache.
Photograph: Wisconsin Milk Marketing Board
