2 Japanese eggplant, sliced into 1/4-inch rounds
1 Italian eggplant, sliced in half lengthwise
Extra-virgin olive oil
1/2 sprig fresh rosemary, leaves removed
2 to 3 sprigs fresh thyme, leaves removed
Juice of 1 orange
1 (1-pound) boneless lamb loin
Kosher salt and freshly ground black pepper
4 tablespoons blended oil
1/2 cup unsalted butter
1 sprig fresh rosemary
2 sprigs fresh thyme
2 cups white wine
1 cup golden raisins
2 to 3 tablespoons blended oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
2 Italian eggplant, medium dice
1/2 cup pine nuts
2 to 3 tablespoons salt-packed capers, rinsed
Juice of 2 oranges
1/2 cup sherry vinegar
1 tablespoon cumin seeds, toasted
2 tablespoons sugar
2 cups micro arugula, for serving
1/2 Fresno chile, thinly sliced into rounds, for serving
Extra-virgin olive oil, for serving
Adding the salt to the eggplant will help draw out the moisture as it sits. When making the relish, after about 2 minutes, the alcohol will flame up, be careful. Allow the flame to die down.
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