GRILLED VEGETABLES AND LAMB SALAD WITH CILANTRO

INGREDIENTS

Curry Mayonnaise

• 60 ml (¼ cup) mayonnaise
• 20 ml (4 teaspoons) lemon juice
• 2.5 ml (½ teaspoon) curry powder

Grilled Vegetables

• 1 eggplant, cut into 1-cm (½-inch) thick slices
• 2 zucchini, cut diagonally into 1-cm (½-inch) thick slices
• 1 yellow bell pepper, seeded and cut into 8 wedges
• 75 ml (1/3 cup) olive oil
• Salt and pepper

Meat

• 1 onion, chopped
• 30 ml (2 tablespoons) olive oil
• 454 g (1 lb) ground lamb

3 cloves garlic, finely chopped  
Directions

Curry Mayonnaise

1. In a bowl, combine all the ingredients. Set aside.

Grilled Vegetables

2. Preheat the grill, setting the burners on high. Oil the grate.
3. In a large bowl, toss the vegetables with the oil. Soak the eggplant thoroughly. Season with salt and pepper.
4. Grill the vegetables on each side. Set aside on a warm serving platter.

Meat

5. In a skillet, brown the onion in the oil. Add the lamb and garlic and continue cooking until the meat is golden brown. Season with salt and pepper. Drizzle the vegetables with the curry mayonnaise. Top with the meat and garnish with the green onion and cilantro.