Lamb With Eggplant And Tomato Salad

• 1 None large eggplant, cut into 4 - 1/3-inch thick slices
• 1 None red onion, sliced thickly
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 4 cloves garlic
• 3 1/2 tbsp butter, chopped
• 1/4 cup olive oil
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 lb small tomatoes
• 1 (1 lb) lamb tenderloin
• 3 tsp sumac
• 3 oz baby arugula
• 1/3 cup golden raisins

1. Preheat oven to 425u0b0F.
2. Preheat a grill plate or grill. Coat eggplant with oil then grill until tender.
3. Combine onion, vinegar, sugar, garlic, butter and 2 tbsp oil in a large shallow baking dish. Roast for 10 mins. Remove from oven and stir in parsley. Let cool for 5 mins.
4. Meanwhile, drizzle tomatoes with remaining oil then roast for 10 mins.
5. Rub lamb with sumac. Grill until cooked to your liking. Cover lamb and let rest for 5 mins. Slice thickly.
6. Combine arugula, raisins and onion mixture in a large bowl and toss gently to combine. Distribute eggplant between serving plates. Top with arugula mixture, lamb and tomatoes.

eggplant, red onion, red wine vinegar, brown sugar, garlic, butter, olive oil, parsley, tomatoes, lamb tenderloin, sumac, baby arugula, golden raisins

Taken from recipes-plus.com/api/v2.0/recipes/35847 (may not work)