top of page

Aubergines (eggplants) with lamb

A summer dish


  1. Cut the meat into small pieces

  2. Chop the onion, garlic and chili pepper (optional)

  3. Cut the tomato into cubes

  4. Finely chop the parsley

  5. In a pan pour a tablespoon of olive oil and fry the sweets

  6. Remove the fat that comes out and add the rest of the meat to the pan

  7. Once it gets colored add the onion and as soon as it gets colored add half the garlic

  8. Add the chili pepper

  9. Pour in the wine

  10. Add the tomato, the crumbs, the sugar and the thyme

  11. Lower the heat, cover and let it boil for half an hour

  12. Preheat the oven at 200 degrees with the fan

  13. Peel the aubergines (alternate strips), brush them with an oil brush and salt

  14. Place in the oven and bake for 35 minutes

  15. Season the meat in the pan, add pepper and parsley and leave it covered on low heat until the meat is cooked

  16. Remove the aubergines out of the oven, carve them with the knife and open them

  17. In a pan, spread a layer of passata and place the remaining garlic scattered on the sauce

  18. Place the aubergines on top and fill them with the lamb

  19. Place in the oven at 180 degrees without the fan and bake for about 30 minutes

  20. 10 minutes before removing the aubergines, sprinkle them with grated cheese and raise the temperature to 200 degrees


For 12 medium eggplants (aubergines)

1 Kg lamb meat cut into bite-sized pieces 

The sweetbreadsof the animal (optional)

2 large onions (250 g)

4 tbsp olive oil

4 cloves of garlic

1 large tomato cut into cubes (320 g)

300 g chopped tomatoes

1 tsp sugar

1 tbsp dried thyme

100 ml dry red wine

2 tbsp finely chopped parsley

chili pepper (optional)

salt + pepper

For the topping:

125 g cottage cheese

125 g Cretan graviera cheese, or Parmesan cheese

Heading 3

bottom of page