Lamb in eggplant
Источник фото: https://ru.123rf.com/profile_nikolaydonetsk
I came across a recipe where lamb in eggplant is baked in this exact way from V.V. Pokhlebkin in his description of traditional dishes of Georgian cuisine.
The original method involves stringing this entire composition onto skewers and cooking it in the form of a kebab. However, if you use a grill grate, then the skewer is no longer needed, and preparation takes much less time and effort.
For one serving we will need 1 eggplant and 100-150 g of lamb (the amount depends greatly on the size of the eggplant). You also need salt, black pepper and vegetable oil. Before you start preparing this dish, the oven or grill should already be hot.
Ингредиенты
For 1 serving:
eggplant - 1 pc.
lamb tenderloin - 100-150 g
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 1-2 tsp.
Рецепт
1. Lamb is cut into portions, as for barbecue, salted and peppered.
2. In the eggplant, from which the green stalk has been previously cut off, a deep longitudinal cut is made, but not all the way, but to create something like a pocket.
3. Pieces of pre-seasoned lamb are pushed inside the eggplant.
4. Oil is poured into the crack.
5. Eggplants are baked in the upper part of the oven at maximum temperature or on the grill for 30-35 minutes. At first, the meat must be at the top; towards the end of cooking, the eggplants can be turned over with the cut side down - everything is set so tightly that the meat does not fall out.
6. The lamb turns out to be very soft and juicy; I think it is generally impossible to overdry or burn it with this cooking method. And eggplants benefit from meat juice, which enriches their taste. Lamb in eggplant is ready. You can serve it on the table!