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Categories:
eggplants lamb flour canola oil onion garlic tomato sauce tomatoes mint turmeric cinnamon salt tomatoes
Viewed: 93 - Published at: 3 years agoIngredients
- 3 medium eggplants, peeled and quartered long-wise
- 1 lb lamb, cut into cubes all visible fat removed
- 3 tablespoons flour
- 2 tablespoons canola oil
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon dried mint
- 1/2 teaspoon turmeric
- 1 pinch cinnamon
- salt and pepper
- 2 ripe tomatoes, sliced
Method
- THE NIGHT BEFORE:
- Prepare eggplant by laying on paper towels and sprinkling with salt.
- Let sweat for 15 minutes, blot water, turn over and repeat.
- Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
- Store in refrigerator until ready to place in crock pot.
- Dredge lamb in flour.
- Heat oil in same non-stick frying pan.
- Saute lamb and garlic until meat is brown on all sides.
- Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
- IN THE MORNING BEFORE GOING TO WORK:
- Spray crock pot with Pam.
- Place lamb, onion and spices in crock.
- Top with diced tomatoes.
- Stir just to combine.
- Lay eggplants over lamb mixture.
- Pour tomato sauce over eggplants.
- Top eggplants with slices of ripe tomato.
- Cook on low all day, up to 10 hours.
- Serve over basmati rice.
