INGREDIENTS

INSTRUCTIONS

FOR PANCAKES: Preheat oven to 400oF. Pierce eggplant all over with
fork. Place 2 Tbsp oil on cookie sheet. Add eggplant and turn to  coat.
Bake until very tender, turning once, about 55 minutes. Cut in  half
lengthwise and let cool.  Using spoon, scrape flesh from eggplant into
sieve. Drain 1 hour,  pressing occasionally on eggplant with spoon.
Transfer to bowl. Mash  with fork.  Heat 1 Tbsp oil in heavy small
skillet over low heat. Add onion and  garlic and saute until tender,
about 6 minutes. Add to eggplant. Mix  in flour. Mix in egg. Season
with salt and pepper. (Can be made 4  hours ahead. Cover; chill.)  FOR
LAMB: Preheat oven to 500oF. Brush lamb with some of Basil Oil.  Season
with salt and pepper. Heat 2 tablespoons olive oil in large  oven proof
skillet over medium-high heat. Add lamb, meat side down,  and brown 8
minutes. Turn and brown 2 minutes. Transfer to oven;  roast about 10
minutes for rare. Place on work surface. Let rest 10  minutes.
Meanwhile, heat 1 Tbsp olive oil in large non stick skillet over
medium heat. Add eggplant, using 2 Tbspfuls for each pancake, spacing
evenly. Cook until golden, about 5 minutes per side. Transfer to
plates. Repeat with 1 Tbsp oil and remaining eggplant. Carve lamb  into
ribs. Place on plates with pancakes. Drizzle with Basil Oil.  Serves: 4
BASIL OIL: Remove basil stems from leaves. Place 5 leaves and oil in
blender. Process to coarse puree. Let stand 1 hour. Strain.  Source:
Bon Appetit, June 92  Converted by MM_Buster v2.0m.  Posted to
MM-Recipes Digest  by jarin@odyssee.net (JL) on Sep 3, 1999

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Nutrition (calculated from recipe ingredients)
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Calories: 1144
Calories From Fat: 926
Total Fat: 103.6g
Cholesterol: 159mg
Sodium: 102.1mg
Potassium: 749.2mg
Carbohydrates: 12.3g
Fiber: 5.3g
Sugar: 6.4g
Protein: 41.3g