Turkish Eggplant Skillet Recipe
- 1 pound eggplant
- salt
- 3 sm. onions
- 1 clove garlic
- 3 tomatoes
- 1 1/2 lbs. lamb shoulder or possibly shank
- 3 tbsp. butter
- 3 tbsp. extra virgin olive oil
- coarsely grnd pepper
- 2 c. warm meat stock
- 1 tbsp. minced fresh parsley
- Wash eggplant and trim ends.
- Cut eggplant into cubes.
- Toss in large bowl with 1 Tbsp.
- salt.
- Let stand 30 min.
- Peel and chop onion; peel and crush garlic.
- Blanch tomatoes briefly in boiling water; peel and cut into pcs.
- Cut lamb into cubes.
- Heat butter and oil in large skillet with tight-fitting cover.
- Rinse eggplant cubes and pat dry.
- Add in to skillet and saute/fry till lightly browned on all sides.
- Remove and drain on paper towels.
- Add in lamb to skillet and brown on all sides over high heat.
- Remove and set aside.
- Saute/fry onions till golden.
- Add in tomatoes and garlic; simmer 5 min.
- Return lamb to skillet.
- Season with salt and pepper.
- Pour in meat stock.
- Cover and simmer over low heat for 30 min.
- Add in eggplant and simmer another 30 min.
- Sprinkle with parsley and serve.
eggplant, salt, onions, clove garlic, tomatoes, lamb shoulder, butter, extra virgin olive oil, pepper, warm meat, parsley
Taken from cookeatshare.com/recipes/turkish-eggplant-skillet-12969 (may not work)