2 medium eggplants
1/2 cup sunflower oil
200 gr lamb cubes
1 + 1/4 cups hot water
1 small onion, sliced
4 tbsp tomato, diced, in a can
1-2 garlic cloves, chopped
1 tbsp tomato paste mixed with 1/2 cup hot water
2 slices tomato
1/2 tsp oregano
1/2 tsp crushed pepper
Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt all over and put aside for about 20 minutes. Squeeze, wash and then dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry each side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean casserole dish.
Meanwhile cook the lamb cubes with their juice without oil. After all the water evaporates, add 1 cup of hot water and cook over medium-low heat until the lamb softens. Add the rest of the ingredients. Cover the lid half way and cook over medium heat for about 15 minutes.
Fill the eggplants equally with the filling using a tablespoon. Sprinkle oregano and crushed pepper on top. Place the sliced tomato on each eggplant. Pour 1/4 cup of hot water into the casserole dish from the side.
Preheat the oven to 375 F (190 C). Place the dish on the middle rack and bake for about 30-35 minutes. Serve with any kind of Pilaf.
- Pilaf with Almonds, Cacik and Semolina Dessert.