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Lamb With Eggplant Puree

Greek.Cookery's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Lamb leg 2 Pound, cubed
  Onions 3 , finely grated
  Kefalotiri/Parmesan cheese 2 Tablespoon, grated (Adjust Quantity As Needed)
  Water 1 Cup (16 tbs)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, chopped
  Eggplants 2 Large
  Tomato paste 2 Teaspoon
  Green pepper rings 4 , thinly sliced
  Cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt the 1/2 cup butter in casserole, add meat and onions, and brown well over moderate heat.
Add tomato paste mixed with water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is done and sauce is thick.
Prick eggplants and place whole, with skin on, in a hot oven or broiler.
Cook until tender.
Strip off charred skins and mash eggplant.
Add cream, milk, the 1/4 cup butter, and grated cheese.
Stir in bread crumbs and correct seasoning.
Mix well and heat, stirring constantly, until mixture becomes a thick puree.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Saute

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