Lamb and Eggplant (Aubergine)
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 medium eggplant
- 680.38 g lamb shoulder
- 44.37 ml butter
- 1 medium onion, diced
- 4.92 ml marjoram
- 0.25 ml dried thyme
- salt and pepper
- 236.59 ml consomme
- 236.59 ml rice
- 396.89 g can tomatoes (2-1/2 cups)
directions
- Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
- Cut lamb into 1-inch squares and saute in butter until brown on all sides.
- Place in a casserole.
- Fry onion in the skillet until golden brown.
- Add onion and eggplant, seasonings and consomme to the casserole.
- Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
- Pour over the contents of the casserole.
- Bake in a preheated 350F oven until lamb is tender, about 90 minutes.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!