Arni Me Melitzanes – Lamb with Melanzane

Stamoula Trochanis uses the long, narrow, hearty-purple, tsakon melanzane, which cut into pieces of the same diameter.

Cut each melanzani into 4 cm thick slices. Place the slices in lightly salted water for 30 minutes to remove bitterness from the melanzane. Weigh down the slices with a plate or lid so they are all submerged. Meanwhile, cut the lamb into larger pieces and roast them heartily in half the oil in a frying pan or two. Skin the tomatoes and crush them together with the garlic in a hand blender.

Season this sauce with the crumbled cinnamon stick, crushed cloves, oregano, sugar, freshly ground pepper and salt. Remove the skin from the onion and cut it into strips. Sauté in 1 tbs.

Sauté in 1 tablespoon of oil until soft. Chop the parsley. Add the meat as well as the sauce, sprinkle the parsley and steam in the oven at 180 degrees (convection oven 170 degrees ) in a closed saucepan for about 45 minutes until the meat is tender.

Rinse the slices of melanzana and squeeze them well by hand. Fry them in olive oil until golden brown on both sides. Drain on paper towels. Lift the braised meat out of the cooking pot and keep it warm in the oven (50 °C , no convection).

Heat the melanzan slices in the closed cooking pot over medium heat in the paradeiser sauce for h

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