Gastronomie : la mitraillette, toute la Belgique dans un sandwich !

MORE INFO https://www.france.tv/france-3/meteo-... Ingredients: 4 onion buns Several pieces of lamb Oregano and garlic 1 eggplant Feta cheese cubes Potatoes French fries Oil, salt Preparation: 1. Cut the lamb into pieces and season with salt, oregano, garlic, and olive oil. Mix everything together. Bake for 2 hours at 70°C (160°F). 2. Char the eggplant over a flame. Once the eggplant is well smoked, cut it into small cubes. 3. Mince the garlic. Place the eggplant and garlic in a pan. 4. Cut the potatoes into fries, leaving the skin on. Rinse them in warm water. Dip them in beef fat at 140°C (285°F). Ideally, leave them in the refrigerator overnight. 5. Then fry the fries again in oil at 180°C (350°F). 6. Spread the eggplant caviar on the baguette and add the shredded lamb. Add feta cubes and the fries. Chef: Jean-Philippe Watteyne FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte