1/4 c. mayonnaise
4 tsp. Sicilian Lemon White Balsamic
1/2 tsp. curry powder
1 eggplant, cut into 1/2 in. thick slices
2 zucchini, cut diagonally into 1/2 in. thick slices
1 yellow bell pepper, seeded and cut into 8 wedges
1/3 c. Mild or Med. Extra Virgin Olive Oil
salt and pepper
1 onion, chopped
2 Tbsp. Cilantro and Red Onion Olive Oil
1 lb. ground lamb
3 cloves garlic, finely chopped
1 green onion, chopped
Fresh cilantro leaves
In a bowl, combine all the ingredients. Set aside.
Preheat the grill, setting the burners on high. Oil the grate. In a large bowl, toss the vegetables with the olive oil. Soak the eggplant thoroughly. Season with salt and pepper. Grill the vegetables on each side. Set aside on a warm serving platter.
In a skillet, brown the onion in the Roasted Onion and Cilantro Olive Oil. Add the lamb and garlic and continue cooking until the meat is golden brown. Season with salt and pepper. Drizzle the vegetables with the curry mayonnaise. Top with the meat and garnish with the green onion and cilantro.