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Nasu aubergine baked with lamb fat

The spicy and deep flavour of lamb permeates the aubergine in this preparation. You can use the fat you cut from the lamb yourself for this preparation or order it from the butcher.

Makes 4 pieces.

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Allergens and dietary requirements

No allergens or dietary requirements.

Ingredients

4
Japanese aubergines
50
ml
olive oil
200
g
lamb's fat
2
sprigs
rosemary
2
sprigs
thyme
2
cloves
garlic, crushed
as needed
salt and pepper

Scale recipe

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