Eggplant with Lamb

(Etli Patlican)

1 medium-size eggplant, peel the eggplant in lengthwise strips. Cut in medium size. Soak in 2 cups of water with salt for about 20 minutes
1/2 cup sunflower oil

~300 g lamb, cut in bite size
2 tbsp butter
1-2 garlic cloves, chopped
2-3 green onions, chopped
1 cubanelle pepper, cut in bite size
1 large tomato, peeled, diced
2 tbsp crushed tomato, canned
3/4 cup warm water
Salt
Pepper

Squeeze the eggplants with your hand and dry them with paper towel. Fry the eggplants on both sides until light golden colour. Afterwards, place on a paper towel to absorb any extra oil.

Meanwhile cook the the lamb cubes with their own juice. Add the butter, garlic, green onion, cubanelle pepper, tomato, crushed tomato, salt and pepper, stir. Cover and cook for about 7-8 minutes at low heat. Then add the eggplants and warm water. Cook for about 10 more minutes at low heat. Turn the heat off.

Serve the Eggplant with Lamb a Pilaf and Cacık on the side.

2 servings.