(Patlican Tava - Adana)
250 g lamb, cut in cubes
1 medium-size eggplant, peeled, cut in medium size (soak into the salty water for about 20 minutes)
2 large tomatoes, peeled, sliced
7-8 garlic cloves, peeled
1 cubanelle pepper, sliced
1 tbsp full red pepper paste, mild or hot, mixed with 1/4 cup water
2 tbsp extra virgin olive oil
2 tbsp butter
Pour the olive oil in a medium-size pot. Place the lamb cubes in it. Remove the eggplants from the water, squeeze and place them over the lambs. Arrange the tomato slices over the top, side by side, don't leave any empty spaces. Place the garlic cloves on top (picture). Arrange the cubanelle peppers over them like wind rose. Season with salt and pepper and pour the diluted red pepper paste all over it (picture).
First, turn the heat to high and heat up the pot for about a minute or so. Then, turn the heat down to low heat. Cover and cook for about 1 hr and 30 minutes.
Serve the "Eggplant Tava" with Pilaf with Orzo and Cacık.
Labels: Lamb- Beef -Veal