Monday, October 19, 2009



Serves 2

  • 2 large eggplant
  • 1 pound lamb cubes
  • 2 tbsp of all purpose flour
  • 2 tbsp of butter
  • 1 cup of milk
  • 3/4 cup of shredded mozzarella cheese
  • 1 tbsp of red pepper paste
  • a pinch of ground thyme
  • black pepper salt  
Pierce the eggplants with a fork . Grill the eggplants until they are soft.Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out. Chop eggplants finely.  Take butter in a large sauce pan over medium high heat. Add flour in it and stir until the flour gives its raw smell. Turn heat down to low and add milk gradually and whisk.Continue to stir until it gets creamy. Add chopped eggplant,salt and stir. Cook for 10 minutes stirring occasionally. Add cheese and stir. Turn the heat off and cover the lid.

In a large pot, saute lamb cubes with 2 tbsp of vegetable oil over medium heat. When the meat gets tender add red pepper paste, thyme, black pepper and salt. Stir and cook for 5 minutes.
On a serving plate, first place eggplant puree and place the lamb cubes on top. Serve it warm.


Rosa's Yummy Yums said...

Oh, yummy! That is a dish I particularly love!



Chocolaty Lifestyle said...

What a great combination of different products! This one must be really great! :)

medura said...

Patlıcanın en sevdiğim hali diyeceğim ama diğerleri de aklıma gelip tereddütte kalıyorum. Ama en havalı olanı galiba :)

uli said...

All here like me. Thank you !

Robin said...

Mozarella is an interesting idea. I've also seen a recipe which uses coconut, but not tried it yet.