Mtsvadi in eggplants

Description

The dish is prepared without unnecessary complications. Wash the lamb and cut it into pieces along the grain. These pieces should be slightly shorter in length than the previously prepared eggplants, which, in turn, are thoroughly washed and scored lengthwise. No need to peel them. The cuts should be quite deep. Insert the pieces of lamb into the slits of the vegetables, then season with salt and pepper to taste. Next, thread everything onto a skewer. Make sure the entire piece of lamb, as well as both sides of the eggplant, are properly secured on the skewer. Grill over charcoal, periodically brushing with vegetable oil. Serve the finished dish hot.

Instructions