Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, September 29, 2014

Lamb Saute with Roasted Eggplant

(Kuzu Etli Patlıcan Söğürme - Hatay)

Lamb Saute with Roasted Eggplant
~350 - 400 g lamb, cut in cubes
1 medium size onion, sliced
2-3 garlic cloves, sliced
2 tbsp butter
2 large tomatoes, peeled, diced
2 medium size eggplants, roasted
3-4 tbsp extra virgin olive oil
1 tsp pepper flakes

Peel off the skins from the eggplants, place in the strainer to drain the excess water. Cut in small pieces. Then add in the extra virgin olive oil, pepper flakes, salt and pepper, mix. Keep it warm.

Meanwhile cook the lamb and onion with butter in a medium size pot until there is no water in it. Then add the tomato, garlic, salt and pepper. Cover and cook until the tomatoes are cooked.

Place the roasted eggplants in a serving platter. Arrange the lamb over the top. Serve while still warm.

2 servings.



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