Lamb with Eggplant Casserole

(Firinda Patlicanli Kuzu)

1 large eggplant, peel alternating strips of skin lengthwise, cut in round shape
1 tbsp salt
1/2 cup sunflower oil

250 g lamb, cut in cubes
1 tbsp olive oil
1 onion, sliced
1 tsp flour
3 tbsp canned crushed tomatoes
2-3 garlic cloves, sliced
6-7 mushrooms, brushed, sliced
1 tsp oregano
1/2 tsp crushed pepper (red pepper flakes)
1 cup hot water
Salt
Pepper

On top:
1 or 2 tomatoes, sliced
3-4 tbsp breadcrumbs
1/2 cup kashar cheese or Mozzarella, grated

Sprinkle salt on top of the sliced eggplants and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet at medium-high heat and fry each side until nicely colored. Then arrange them in a 2 Lt casserole dish.

Meanwhile cook the lamb cubes with their own juice. After all the water evaporates, add 1 cup of hot water, and cook at medium-low heat until all the water evaporates and the lamb pieces soften. Add the onion and olive oil and saute for 6-7 minutes. Then add rest of the ingredients. Cover the lid halfway and cook for 10 minutes at medium heat. Spread them over the eggplant slices in the casserole dish.

Arrange tomato slices on top. Sprinkle some breadcrumbs and grated cheese all over.

Preheat the oven to 400 F (190 C) and cook for 20-25 minutes until the top takes a golden colour.

4 servings.

Meal Ideas:
- Tomato Soup with Cream, Pilaf with Orzo, Red Cabbage Salad, Turkish-style Zucchini Gratin and Sekerpare.