The eggplant kebab
Instructions
Cut the aubergines in half lengthways and season with salt; After 1 hour wash them and dry them, fry them and arrange them on a baking tray.
Sauté the meat in 1 teaspoon of butter, then add 1 cup of water, salt, onion and Cook; before cooking is finished add the potatoes into thin slices.
Put this mixture in the center of eggplants shedding remaining broth to the bottom of the Pan, add the rest of the butter.
Pass in a hot oven for 15 minutes.
Ingredients and dosing for 4 persons
- 1000 g of chopped lamb
- 2 small tomatoes
- 1 great chopped red onion
- 2 potatoes
- 4 small eggplant
- 2 cups of water
- 1 glass of olive oil
- 2 teaspoons of butter
- Salt