in Turkey

Eggplant and meat pan

updated

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Ingredients for 4 servings:

  • 3 small eggplants, diced
  • 2 onions, chopped
  • 3 Pepper
  • 2 tomatoes, peeled and quartered
  • 2 cloves garlic
  • 500 g lamb from the leg, boneless
  • ¼ liter meat broth
  • 3 tbsp butter
  • some salt
  • some pepper
  • some paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Place the coarsely diced eggplant in salted water to prevent it from browning. Roughly chop the onion and peppers. Peel and finely chop the tomatoes. Heat the butter in a pan and fry the onion and garlic. Brown the goulash-shaped meat. After a few minutes, add the drained eggplant cubes and fry for a few more minutes. After pouring in the hot meat broth, simmer for another 30-40 minutes. Season to taste and serve warm. Rice goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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