Slow-cooked lamb with miso eggplant

MasterChef Australia judge George Calombaris: “The Greeks stole eggplant from the Turks and now I’m stealing miso from the Japanese. I love this combination. The miso gives the eggplant a really meaty flavor; feel free to add a little more if you like.”

Method

Preheat the oven to 120 degrees.

Season the lamb shoulder with salt and pepper. Heat the olive oil in an ovenproof pan over medium-high heat and sear the lamb all over until golden brown. Remove the meat from the pan and place it on a plate. Add the onion, leek and garlic to the pan and cook until translucent. Deglaze with the white wine and gently reduce by half. Return the lamb to the pan and season with salt and pepper.

Cover the pan with a tight-fitting lid, place it in the oven and cook the meat for 2 to 2.5 hours until tender.

Remove the pan from the oven and set it aside to cool. Remove the cooled meat from the pan. Strain the stock and save it for another dish, such as a sauce or risotto. Cut the lamb into bite-sized pieces.

Brush the pita breads with olive oil and grill them briefly on each side. Spoon 1 tablespoon of miso melitzanosalata onto each pita bread, top with the lamb, fold the bread in half and serve.

Method for the melitzanosalata

Preheat the oven to 180 degrees and line a baking sheet with parchment paper.

Using a sharp knife, remove the top and skin from the eggplant, then cut it into 5-centimeter cubes. Place them in a bowl with the miso paste and oil mixture and mix well. Spread them over the baking sheet and sprinkle lightly with brown sugar. Roast for 10 to 15 minutes until golden brown and tender.

Allow the eggplant to cool slightly. Place the cubes in a food processor with the garlic and blend into a smooth purée. Stir in the lemon juice and season with salt. Spoon the purée into a bowl and garnish with yogurt, capers and slices of radish (optional).

Wine tip from Miss WineLane

This lamb recipe has an almost summery character. A full-bodied, fruity white wine or rosé is a perfect match.

The Bernard Old Vine Chenin Blanc 2016 – Bellingham | South Africa
€ 13,99 at Perfecte Wijn

Budget wine tip

Jacob’s Creek 2016 Rosé Shiraz ‘Classic’ | South Eastern Australia
€ 6,69 at Albert Heijn (from Monday, April 3 € 4,68 / temporarily 30% off)

Greek from the kitchen of George Calombaris

€ 24,95
Good Cook
Image: Earl Carter