Eggplant with Lamb

(Etli Palican)

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

~300 gr. 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, in can
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 soak up 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.

Put the lid on, cook for about 7-8 minutes at low heat. Add the eggplant and warm water, put the lid on. Cook for about 10 more minutes at low heat. Turn the heat off.

Serve the Eggplant with Lamb a Pilaf and Cacik by the side.

2 servings.