(Paşa Kebabı - Ottoman Kitchen)
2 medium size eggplants - peel the skin in strips lengthwise. Cut in medium size, soak in 2 cups of water with salt for about 15 minutes
1/2 cup sunflower oil for frying
400 g lamb, cut in cubes
1 tbsp butter
2 tbsp extra virgin olive oil
8 medium size mushrooms, cleaned, sliced
1 cubanelle pepper, discard the seeds, cut in bite size
2 medium tomatoes, peeled, discard the seeds, cut in cubes
Mozzarella cheese, grated
Squeeze the eggplants with your hand and dry them with paper towel. Fry the eggplants until light golden colour. Then, place on a paper towel to soak up any extra oil.
Meanwhile, fry the lamb cubes with butter until the color of the meat lightly turns in a pan. Put it aside. Saute the mushroom, cubanelle pepper, tomato salt and pepper with olive oil for 3-5 minutes at medium heat in the same pan. Turn the heat off. Add in the fried eggplant and lamb, stir.
Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf with Orzo.