Lamb with eggplants
Description
When the weather outside is damp and chilly, with a light drizzle falling, you especially crave the comfort of home. That's why at such times I try to prepare a fragrant and delicious dinner for my family. This simple lamb with eggplants recipe is my favorite, especially during cold autumn days, as it always brings a warm, cozy family atmosphere to our dinner table. The tender meat pairs perfectly with eggplants; all you need to do is prepare a tasty side dish, for example, baked potatoes, and you'll have a wonderful meal. With this lamb and eggplant recipe, you'll bring warmth and comfort to your home even on the gloomiest of days.
Instructions
- 1
Step 1
First, rinse the meat under running water and dry it with paper towels. Trim the fat from the lamb and cut the meat into small pieces.
- 2
Step 2
We also cut the fat into pieces.
- 3
Step 3
Peel the onion and garlic, chop the onion and two cloves of garlic.
- 4
Step 4
Next, we slice the eggplants into rounds (I don't peel them), sprinkle them with salt, and let them sit for a few minutes.
- 5
Step 5
Finely chop the parsley.
- 6
Step 6
Grate the remaining garlic clove on a medium grater.
- 7
Step 7
Now place a cauldron or a heavy skillet on the heat and add the lamb fat. Fry until cracklings form.
- 8
Step 8
Place the sliced onion and garlic into the hot rendered fat, add sugar and ground pepper to taste, and fry everything for one minute.
- 9
Step 9
Then add the pieces of lamb to the pan, salt them, and simmer covered over low heat for 20-25 minutes, stirring occasionally. If your meat is a bit tough, pour a little water into the pan and simmer it longer.
- 10
Step 10
When the meat becomes tender, add the eggplant slices and fry for another 8–10 minutes.
- 11
Step 11
At the end, add the chopped herbs and a garlic clove to the skillet, mix everything, and add more salt and pepper if needed. Cook for 2-3 minutes, then remove the skillet from the heat. Serve the lamb with eggplants. Enjoy your meal!