A step-by-step recipe with a photo of cooking lamb with eggplant will provide a laid-back, easy cooking and will not take a lot of time. You will be surprised how simple and fast everything is, and at the same time delicious. Video recipe.
Lamb appears on our tables infrequently, although in vain. It is not difficult to prepare dishes from it, and at the same time they turn out to be aromatic, satisfying, juicy. Vegetables emphasize the taste of mutton especially well. Therefore, stewed lamb with eggplant can become a table decoration. This is the perfect combination of healthy and tasty. The recipe skillfully combines the beneficial properties of eggplant with the deep and rich taste of tender lamb meat. As an element of Georgian cuisine, the dish is replete with bright shades of spices that are in perfect proportions and do not add too much bitterness to the meat. Vegetables, during stewing, form a lot of rich and tasty juice, which permeates the meat fibers, making them soft and tender. Before you start cooking, it will not be superfluous to find out some cooking tips. Knowing a few secrets guarantees the success of a delicious meal.
- Old lamb is hard and sinewy and takes longer to cook. In addition, it has a specific pronounced pungent odor, which not everyone likes. Therefore, it is better to choose the meat of a young lamb for cooking. This will cook quickly, and the taste will turn out to be delicate.
- Thick-walled dishes are most suitable for cooking. Traditionally, a cauldron is used for lamb with vegetables.
- Pre-marinating the meat will improve the taste of the lamb and reduce the cooking time.
- Cooked lamb with eggplant is garnished hot with fresh vegetables, herbs, potatoes or rice.
- It will add acidity and sweetness to the dish - lemon, which is added during the cooking process.
See also how to cook lamb ribs with potatoes and tomato paste in the oven.
- Caloric content per 100 g - 285 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Lamb - 600 g
- Ground black pepper - a pinch
- Greens (cilantro, basil) - several sprigs
- Vegetable oil - for frying
- Salt - 1 tsp
- Eggplant - 1 pc.
Step by step cooking lamb with eggplant, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut off the stalk and cut the vegetable into cubes with sides of 1, 5-2 cm. For the recipe, I recommend using young fruits, because there is no solanine in them, which gives bitterness. If the eggplant is ripe, sprinkle the slices with salt and leave for half an hour. Then rinse with running water. A detailed step-by-step recipe for removing bitterness from fruits can be found on the pages of the site using the search bar.
2. Wash greens, dry with a paper towel and cut.
3. Wash the lamb, dry it with a paper towel and cut into pieces. If there is a lot of fat on the meat, cut it off.
4. Heat a small amount of oil in a skillet or add lamb fat to melt. Put the meat in a hot skillet with hot oil and fry it over high heat until golden brown.
5. Fry the eggplants in another skillet in vegetable oil. Eggplants love oil, therefore, they actively absorb it like a sponge. To use less oils, cook the eggplant in a non-stick skillet. Such dishes do not require a lot of fat, and the food does not stick to the bottom.
6. In one skillet, combine the fried eggplant with the fried meat. Season food with salt and black pepper. Add herbs and any aromatic herbs with spices. Fry the food over medium heat for 5-7 minutes, stirring occasionally. Serve the cooked lamb with eggplant hot with any side dish.
See also a video recipe on how to cook stewed lamb with eggplant and tomatoes.
