Lamb, Eggplant and Orzo Salad

From issue #3.
Photography by Photography by Aaron McLean.
Lamb, Eggplant and Orzo Salad

Serves: 6 - 8


1 large eggplant, cut into chunks
½ cup olive oil
2 cloves garlic, crushed
1 teaspoon finely chopped fresh rosemary
250g orzo pasta
500g rare cooked lamb, sliced
¾ cup kalamata olives, pitted and halved
½ red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup pine nuts, toasted
½ bunch flat leaf parsley, chopped

1 whole egg plus 1 additional yolk
2 tablespoons lemon juice
1 tablespoon fresh oregano or marjoram
3 cloves garlic, finely chopped
finely grated zest of ½ lemon
¼ cup olive oil and 1 cup canola oil
sea salt and freshly ground pepper


Preheat the oven to 190 °C. Place the eggplant in a baking pan. Combine the oil, garlic, and rosemary and toss through the eggplant. Season well and roast, turning occasionally until tender, 30-40
minutes. Allow to cool.

Cook the orzo until al dente in abundant boiling, salted water. Drain and cool under running water. Drain again. Combine the cooked orzo, lamb, olives, onion, tomatoes, pine nuts, and parsley in a large mixing bowl. Add the roasted eggplant and toss all the ingredients together well.

Dressing: Place the egg, egg yolk, lemon juice, oregano, garlic and lemon zest in a food processor fitted with the steel blade. Process briefly and with the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Season. Toss the salad with the dressing and transfer to a serving bowl.

Garnish with sprigs of flat leaf parsley. Serve slightly chilled or at room temperature. Serves 6-8.

Orzo: Originating from Greece, orzo is a small rice-shaped pasta commonly used in soups, salads or as an alternative to rice. Available from speciality stores nationwide