Stewed Lamb with Eggplants
The combination of lamb and eggplants is magnificent, and tomatoes make the dish aromatic and juicy. Rice or mashed potatoes would be suitable as a side dish. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- lamb fillet 500 g
- eggplants 500 g
- tomatoes 350 g
- onion 150 g
- garlic clove 2-3 clove
- salt
- pepper
- vegetable oil
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 10
Cut the eggplants into cubes. If they are bitter, salt them, leave for 30 minutes and rinse in cold water.
Step 2 of 10
Slice the onion into half-rings.
Step 3 of 10
Cut the tomatoes into cubes.
Step 4 of 10
Cut the meat into small pieces.
Step 5 of 10
Sauté the onion in vegetable oil.
Step 6 of 10
Add the meat and brown it.
Step 7 of 10
Add the eggplants and stew under a lid for 20 minutes.
Step 8 of 10
Add the tomatoes, salt, and pepper. Stew under a lid until done (approximately 20–30 minutes).
Step 9 of 10
5 minutes before the end of cooking, add garlic pressed through a garlic press.
Step 10 of 10
Garnish with herbs before serving.
