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Lamb and eggplants
Ingrédients
1,2 Kg neck of lamb (boned but keep bones to make stock)
8 large ripe tomatoes
8 large ripe eggplants
2 zucchini
1 whole garlic
2 large onions
1 glass dry white wine
thyme, bay
olive oil, salt, pepper (ground) |
Recette
Sauté neck of lamb. Use bones to make stock.
At the same time, fry pieces of meat and add onions garlic, thyme and bay beef.
Dice zucchini and tomatoes. Cook over a low heat for 2 hours with white wine.
Thinly slice eggplant (lengthways), fry in olive oil then line small round moulds (for individual servings) or a gratin dish for a family meal.
Place stew in the middle, cover with remainder of sliced eggplant.
Complete cooking over a low heat for 30 minutes until tender.
Serve with lamb gravy. Bind with few cloves garlic.
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