Lamb and Eggplant (Aubergine)

Submitted by Lennie

"This recipe is from, believe it or not, Elsie the Cow in her 1952 cookbook. Elsie says "This dish comes out of the East, probably Syria.""

 

• Ready In: 2hrs 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 medium eggplant
• 1 1⁄2 lbs lamb shoulder
• 3 tablespoons butter
• 1 medium onion, diced
• 1 teaspoon marjoram
• 1 pinch dried thyme
• salt and pepper
• 1 cup consomme
• 1 cup rice
• 1 (14 ounce) can tomatoes (2-1/2 cups)

directions

1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2. Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3. Place in a casserole.
4. Fry onion in the skillet until golden brown.
5. Add onion and eggplant, seasonings and consomme to the casserole.
6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7. Pour over the contents of the casserole.
8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.