Lamb, Eggplant and Feta Cheese Panini
Dinner in 35 Minutes
- Course: Main Course
- Features: Fast
Summary:
Leftover lamb -- the rarer the better -- is put to good use in these sandwiches with Mediterranean appeal.
A smooth spread made of baba ghanoush ingredients makes just the right condiment. For a quick version, we used Cortas brand grilled eggplant pulp, which comes in a 30-ounce can. (The leftover pulp, which has a wonderful smoky aroma, can be frozen.) We found it at Lebanese Taverna Market in Arlington (703-276-8681).
If you can't get that ingredient on short notice, substitute store-bought eggplant spread, or caponata, which is available at specialty stores such as Mediterranean Corner in Vienna (703-938-3663) and at Whole Foods Markets.
Serve with a Greek salad.
4 servings
Ingredients:
- 1 cup canned grilled eggplant pulp, such as Cortas brand
- 1 small clove garlic
- 1 tablespoon tahini (sesame paste)
- 1/2 medium lemon
- Salt
- Freshly ground black pepper
- 2 to 3 sprigs flat-leaf parsley
- 8 to 12 ounces roasted leg of lamb
- 4 oval pita breads or flatbreads (may substitute four 3-by-5-inch slices of Barbary bread, cut in half horizontally
- 1 to 2 tablespoon olive oil
- 3/4 cup crumbled feta cheese (may substitute a queso fresco such as anejo or cotija cheese)
Directions:
For the baba ghanoush spread: Place the eggplant pulp in the bowl of a food processor. Coarsely chop the garlic and add that to the food processor, along with the tahini. Squeeze in 1 teaspoon of lemon juice. Pulse until the mixture is smooth; season with salt and pepper to taste. Finely chop the parsley leaves, discarding the stems, and set aside.
For the sandwiches: Heat a panini press according to the manufacturer's directions, or heat a large cast-iron skillet over high heat and wrap aluminum foil around the bottom of a filled tea kettle (for pressing the sandwiches); a bacon press also may be used.
Meanwhile, cut the lamb into thin slices or bite-size chunks. If using pita breads, cut in half horizontally (to form 4 pairs of flat sandwich layers). Brush the tops and bottoms lightly with the olive oil. If using flatbreads, brush the tops with olive oil and place the flatbreads so that the long sides are parallel to the edge of the counter, oiled side down, on the work surface.
Spread the baba ghanoush so that it covers the insides of 4 of the pita bread halves. If using flatbreads, spread it on the right half of each one. Arrange the lamb slices on top of the spread, then distribute the feta evenly on the meat and sprinkle the parsley over the cheese. Place the top pita layers, oiled sides up, on the fillings to form flat sandwiches. If using flatbreads, fold them over, left to right, to cover the filling, pressing down firmly.
Place 2 of the sandwiches on the heated panini press and close. If using flatbreads, place 2 of the sandwiches in the heated skillet and weigh them down with the covered tea kettle or bacon press. Cook for 4 to 6 minutes. Carefully transfer the sandwiches to individual plates and cover loosely with foil to keep them warm while you repeat with the remaining 2 sandwiches. Serve warm.
Recipe Source:
Adapted from "Panini Express: 70 Delicious Recipes, Hot Off the Press," by Daniel Leader and Lauren Chattman (Taunton, 2008).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
