Lamb and Eggplant (Aubergine) |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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This recipe is from, believe it or not, Elsie the Cow in her 1952 cookbook. Elsie says This dish comes out of the East, probably Syria. Ingredients:
1 medium eggplant |
1 1/2 lbs lamb shoulder |
3 tablespoons butter |
1 medium onion, diced |
1 teaspoon marjoram |
1 pinch dried thyme |
salt and pepper |
1 cup consomme |
1 cup rice |
1 (14 ounce) can tomatoes (2-1/2 cups) |
Directions:
1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2. Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3. Place in a casserole.
4. Fry onion in the skillet until golden brown.
5. Add onion and eggplant, seasonings and consomme to the casserole.
6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7. Pour over the contents of the casserole.
8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.
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