A summer dish
Method
Cut the meat into small pieces
Chop the onion, garlic and chili pepper (optional)
Cut the tomato into cubes
Finely chop the parsley
In a pan pour a tablespoon of olive oil and fry the sweets
Remove the fat that comes out and add the rest of the meat to the pan
Once it gets colored add the onion and as soon as it gets colored add half the garlic
Add the chili pepper
Pour in the wine
Add the tomato, the crumbs, the sugar and the thyme
Lower the heat, cover and let it boil for half an hour
Preheat the oven at 200 degrees with the fan
Peel the aubergines (alternate strips), brush them with an oil brush and salt
Place in the oven and bake for 35 minutes
Season the meat in the pan, add pepper and parsley and leave it covered on low heat until the meat is cooked
Remove the aubergines out of the oven, carve them with the knife and open them
In a pan, spread a layer of passata and place the remaining garlic scattered on the sauce
Place the aubergines on top and fill them with the lamb
Place in the oven at 180 degrees without the fan and bake for about 30 minutes
10 minutes before removing the aubergines, sprinkle them with grated cheese and raise the temperature to 200 degrees
Ingredients
For 12 medium eggplants (aubergines)
1 Kg lamb meat cut into bite-sized pieces
The sweetbreadsof the animal (optional)
2 large onions (250 g)
4 tbsp olive oil
4 cloves of garlic
1 large tomato cut into cubes (320 g)
300 g chopped tomatoes
1 tsp sugar
1 tbsp dried thyme
100 ml dry red wine
2 tbsp finely chopped parsley
chili pepper (optional)
salt + pepper
For the topping:
125 g cottage cheese
125 g Cretan graviera cheese, or Parmesan cheese
