Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Lamb with Eggplant




Source of Recipe


email


List of Ingredients




3 (1-pound) eggplants
4 – 6 Tablespoons olive oil
2-1/2 pounds leg of lamb, cut into 1-1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1 bay leaf
Salt and Pepper to taste
1 Tablespoon dried oregano
4 large tomatoes, cut into wedges
Juice of 1 lemon

Recipe



1. Preheat oven to 325 degrees.
2. Peel the eggplants and cut off the stems. Cut eggplants into
1-1/2-inch cubes.
3. Heat 2 – 3 Tablespoons oil in a skillet. Add the eggplant cubes
and brown on all sides, turning as
needed. Set aside on paper towel.
4. Add and heat remaining 2 – 3 Tablespoons oil in the skillet. Add
the lamb in batches and completely brown
each piece. Put the lamb pieces, as they are done, in a large
quart casserole. Add the onion and garlic to
the skillet. If the pan is dry, add another Tablespoon oil. Cook
for 30 seconds.
5. Scrape the contents of the skillet over the lamb. Add the parsley,
bay leaf, salt, pepper and oregano and
stir to mix.
6. Arrange the eggplants in a single layer over the lamb and top with
the tomatoes. Season with salt and
pepper. Add the lemon juice.
7. Cover the casserole and bake for 1-1/2 hours.
SERVES: 6 - 8