1 medium-sized eggplant - peel alternating strips of skin lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
Oil for frying
~250g lamb, cut in cubes
4-5 green onions, cleaned, chopped
4-5 medium-sized mushrooms, cleaned, cut in 4
1 garlic clove, chopped
1 cubanelle pepper, discard the seeds and chop
1 medium-sized tomato, peeled, diced
1-2 tbsp canned crushed tomatoes
1 tbsp pine nuts
1 medium-sized tomato, cut in wedges
1 cubanelle pepper, discard the seeds, cut into 2-3 pieces
~1 cup warm water
Pre-heat the oven to 450° F (230° C).
Fry the eggplants on both sides until golden brown. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish.
Meanwhile, to prepare the filling;
Cook the lamb cubes in their own juice in a medium-sized pot. Then, add the rest of the ingredients, stir. Cover and cook at medium-heat for 8-10 minutes. Turn the heat off.
Distribute the filling equally over the slices of the eggplant. Sprinkle the pine nuts over the tops. Arrange the green pepper strips and tomato wedges around them. Pour 1 cup of warm water into the dish from the side.
Place on the middle rack and cook for about 30 minutes. If necessary, add a little more hot water. Serve with Pilaf with Orzo
on the side.
Makes 2 servings.