Lamb Bruschetta & Baba Ganoush

• 4 fillets lamb neck, 600g
• 2 Hellmann''s Light Mayonnaise dollops*
• 1 aubergine large
• 1 red onion small
• 1 lemon
• 5 tablespoons olive oil
• 1 teaspoon tahini
• 1 garlic clove
• parsley
• pepper
• 1 ciabatta

1. In a shallow dish, mix together 2 tablespoons of olive oil, lemon zest and juice, add the lamb fillets, season with pepper and leave to marinade in the fridge for a couple of hours.
2. Preheat the oven to 200u0b0C.
3. Place the aubergine on a baking tray, cut the sides off and score with a knife. Brush over 2 tablespoons of olive oil and season with pepper. Place in the top of the oven for 25 minutes or until golden.
4. Once cooled, scoop out the flesh and roughly chop, then place in a medium sized bowl, with the mayonnaise, tahini, lemon, garlic and chopped parsley. Season with pepper and mix well.
5. On a griddle or BBQ, cook the lamb fillet for 4 minutes on each side. The lamb should be pink in the middle. Remove and keep in a warm place
6. Brush the remaining olive oil over the cut sides of the ciabatta and place on the griddle or BBQ, cook for 30 seconds on each side or until very slightly chard. Divide the baba ganoush between the bruschetta. Slice up the lamb and place on top. Finish with chopped parsley, red onion and the lemon wedges.
7. Serve with a side salad.

lamb neck, mayonnaise, aubergine, red onion, lemon, olive oil, tahini, garlic, parsley, pepper

Taken from www.yummly.com/recipe/Lamb-Bruschetta-_-Baba-Ganoush-379006 (may not work)