Lamb with eggplant

Ingredients for Lamb with eggplant

Instructions for Lamb with eggplant

To prepare the Lamb with eggplant recipe, please follow these instructions:

Bake the lamb coconut and cut the meat into thin slices or cut the slices of bread into thin slices. Step the meat slices 30 sec. On each side in ½ tablespoon. Of the olive oil. Set them aside.

Clean the peppers and cut them into strips. Peel and chop onions and garlic roughly. Heat the rest of the oil and season the vegetables 2 minutes. Add oregano, thyme salt and rose 3 minutes. Add the peeled tomatoes and vinegar and simmer the sauce for about 7 minutes. Pure the sauce in the food processor or blender.

Turn on the oven grill. Cut the eggplant in nice slices along. Place them on a baking sheet, sprinkle lemon juice and sprinkle with a little salt. Grill them about 5 minutes.

Heat the oven to 170 degrees. Brush a saucepan with a little oil. First put the eggshell's outer slices with the scratch side downwards and then 2-3 eggplant slices upstairs. Continue with strips of meat and approx. 4 tablespoons. Of sauce. Repeat the process until all meat and eggplant is used. Save excess sauce.

Cover the shape with alufolie and put something heavy over eg. Dried beans. Behind the terrine for 45 minutes, remove the extra weight and leave for another 15 minutes if the meat is sirloin and 30 minutes if it is from the lamb.

Cool the terrine on the grill and style it for at least 6 hours in the refrigerator. Serve the terrine into thick slices with the rest of the sauce and green salad to.