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Lamb Kebabs in an Eggplant Nest

Rosi StoyanovaRosi Stoyanova
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Maria Kostoff
Translated by
Maria Kostoff
Lamb Kebabs in an Eggplant Nest
24/02/2013
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Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
4

Ingredients

  • lamb - 2.2 lb (1 kg). deboned
  • eggplants - 31.7 oz (900 g)
  • onions - 5 fresh links
  • tomatoes - 8.8 oz (250 g)
  • butter - 2/5 cup (100 g)
  • flour - 1 tbsp
  • red wine - 1 cup
  • garlic - 1 head
  • parsley - 1 bunch
  • cooking oil
  • vinegar
  • black pepper
  • paprika
  • salt
measures

How to cook

Cut the meat into bite sized pieces and stew it in the oil. Add chopped coarsely onion and sprinkle with flour.

When it is golden, add chopped tomatoes, 2-3 cloves garlic, paprika and half the parsley. Add salt, pour in the wine in and a little lukewarm water . Boil over medium heat until the meat is tender.

Finally, sprinkle with pepper. roasted eggplant, peeled, chopped and seasoned with garlic, parsley, salt, oil and vinegar.

Each plate is receives an eggplant shaped nest, which is filled with a piece of grilled meat and pour kebab sauce around it.

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