Lamb & Eggplant (Aubergine) Stew

Recipe by Dustins Mom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE NIGHT BEFORE:
  • Prepare eggplant by laying on paper towels and sprinkling with salt.
  • Let sweat for 15 minutes, blot water, turn over and repeat.
  • Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
  • Store in refrigerator until ready to place in crock pot.
  • Dredge lamb in flour.
  • Heat oil in same non-stick frying pan.
  • Saute lamb and garlic until meat is brown on all sides.
  • Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
  • IN THE MORNING BEFORE GOING TO WORK:
  • Spray crock pot with Pam.
  • Place lamb, onion and spices in crock.
  • Top with diced tomatoes.
  • Stir just to combine.
  • Lay eggplants over lamb mixture.
  • Pour tomato sauce over eggplants.
  • Top eggplants with slices of ripe tomato.
  • Cook on low all day, up to 10 hours.
  • Serve over basmati rice.
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