Lamb with eggplants in tomato sauceNow that summer is at our doorstep, this is a fantastic dish that smells and tastes of summer. Tender lamb, beautiful red tomatoes, sweet eggplants make up an unforgettable meal. This should be enough for 2 – 3 people.






½ kilo lamb without the bone
3 – 4 eggplants
1 large onion
2 cloves of garlic
4 large, red tomatoes, roughly chopped
1 cup olive oil
½ cup white wine
1 stick cinnamon
2 good pinches allspice powdered
1 pinch cloves powdered
3 tablespoonfuls parsley chopped
Salt, pepper



Trim the eggplants and cut them in thick slices. Oil them lightly with a brush, place them in a pan and broil them on both sides until nicely browned.

Cut the lamb in cubes, and sprinkle salt and pepper over them. Put the remaining oil in a pan and sauté the cubes of meat, until they are lightly brown all over. Add the onion and continue sautéing. Add the wine and let it simmer until it evaporates. Add the tomatoes, the garlic, the cinnamon, allspice and cloves, one cup of water, a little salt and pepper. Cover the pot and let it simmer for about 45 minutes, until the meat is tender. Check now and then and add more water if necessary. There should be quite a lot of sauce. Lay the eggplants on top of the meat. With a spoon, take some of the sauce from the bottom of the pan and cover the eggplants. Sprinkle a little salt and pepper over the eggplants. Cover the pot again and simmer for about 15 minutes longer. Sprinkle the parsley over the eggplants, and it is ready to be served.

Dish up some meat, some eggplant slices and add more sauce. Serve with feta cheese, a salad with tomatoes and cucumbers and fresh crusty bread to mop up all that lovely sauce.

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