Melanzane with Lamb – Islim Kebabi

Rinse the melanzane, cut lengthwise into slices 1, 5 cm thick (with the bread slicer you can cut all slices thick on the spot). Soak in heavily salted water for 1 hour, then dry with kitchen paper. Heat the oil and fry the melanzane on both sides until golden. Drain on kitchen paper. Roast the diced lamb in light butter for 10 minutes. Chop the shallots, add them and continue roasting. Peel the tomatoes, cut them and add them. Add salt, pepper and water. Continue at low temperature until the meat is cooked through. Place 2 baked melanzan slices crosswise on top of each other, place a few cubes of meat in the middle of the cross and fold the ends over each other from four sides. Place sliced peppers on top and attach with a wooden stick. Place the eggplant pockets

on a baking tray and pour lightly salted water on them. Cook at 200 °C for about 30 minutes.

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