Pilaf with Lamb & Eggplant

(Patlicanli Etli Pilav)

200 g lamb cubes
1 cup hot water

2 Chinese or Japanese eggplants, washed
1/2 cup sunflower oil

1 medium onion, sliced
2 garlic clove, sliced
5 tbsp diced tomato, canned
1 cup rice
1 1/2 cup warm water
1 tsp butter
1 tsp salt
Pepper

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Sprinkle some salt all over the slices, wait for 15 minutes. Then dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.

In the meantime, cook the lamb cubes in their own juice. Then add 1 cup of hot water, cook at medium-low heat until most of the water evaporates and the lamb pieces soften. Add the onion, garlic, diced tomato, salt and pepper. Cook for 15 minutes all together.

Place the eggplant slices diagonally in a medium sized pot (picture). Arrange the cooked lamb in the middle (picture). Cover with rice (picture). Pour 1 1/2 cup of warm water from the side and add butter. Cover the lid, simmer until the rice is cooked. Let it rest for 10 minutes. Take the lid off and place the service plate on the rim of the pot and turn the pot upside down.

Makes 3-4 servings.

Meal Ideas:
- Cacık, Flat Beans with Olive Oil and Almond Pudding.