Lamb with Eggplant back to list →
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How to cook:
Wash the eggplant and cut into 1.5 cm thick slices. Soak in saltwater for 1 hour and pat dry with a paper towel. Heat oil and fry the eggplant slices on both sides until golden-brown. Drain on a paper towel. Braise the diced lamb in margarine for 10 minutes. Finely chop the shallots and add them, too. Peel, chop and add the tomatoes. Add salt, pepper and water. Cook on low heat until the meat is done. Place 2 eggplant slices on top of each other with some diced meat in the middle and fold the edges. Put the sliced peppers on top of the meat and use toothpicks to hold them together. Put the eggplant on a baking tray and pour saltwater over them and bake them at 200°C for about 30 minutes.