Persian aubergines with lamb

Ingredients for Persian aubergines with lamb

Instructions for Persian aubergines with lamb

To prepare the Persian aubergines with lamb recipe, please follow these instructions:

The aubergines are washed and halved lengthwise. The long stalk is removed and the shards are brushed with lemon juice. Onion and garlic are peeled and chopped well.

Let the oil warm on a frying pan and leave half the onions and garlic golden in it. Bring the chopped meat on the forehead and raise it until it is grated. Pour the heat, stir tomato sauce and spice into the chopped meat and season with salt and pepper.

Gently pour the half eggplants with a spoon and fill them with the meat.

The tomatoes are scalded, cut and cut into small pieces. The eggplant meat, which is taken out of the peel, chopped well and mixed with tomatoes and the rest of onion and garlic. Stir in the bouillon and season with salt and pepper. This tomato mixture is poured into a large ovenproof dish or frying pan. The diced aubergines are placed side by side on the tomato mixture and the dish is put in a 200-225 degree hot oven on the middle rib for about 40 minutes.

This is a good match for peanut bread