Turkish Lamb with Eggplant

Lamb with Eggplant in the Oven


1 large eggplant, peel alternating strips of skin lengthwise, cut in round shape
1 tbsp salt
1/2 cup sunflower oil

250 gr lamb, cut in cubes
1 tbsp olive oil
1 onion, sliced
1 tsp flour
3 tbsp crushed tomato, in a can
2-3 garlic cloves, sliced
6-7 mushrooms, brushed, sliced
1 tsp oregano
1/2 tsp crushed pepper
1 cup hot water

On top:
1 or 2 tomatoes, sliced
3-4 tbsp breadcrumbs
1/2 cup kesar cheese or Mozzarella, grated

Sprinkle salt on top of the sliced eggplants and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry each side until nicely colored. Then arrange them in a 2 Lt casserole dish.

Meanwhile cook the lamb cubes with their own juice. After all the water evaporates, add 1 cup of hot water, and cook over medium-low heat until all the water evaporates and the lamb pieces soften. Add the onion and olive oil and saute for 6-7 minutes. Then add rest of the ingredients. Cover the lid halfway and cook for 10 minutes over medium heat. Spread them over the eggplant slices in the casserole dish.

Arrange tomato slices on top. First sprinkle breadcrumbs, then grated cheese all over.

Preheat the oven to 190 F (400 C) and cook for about 20-25 minutes until the top takes a golden color.

Yields 4 servings.




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