Lamb royal with eggplant caviar and cumin

Eggplant1 kgPepper (ground black)Refined vegetable oil2 tbsp.Shallot250 gramsGarlic1 cloveCumin (ground)2 tsp.Tomatoes250 gramsTomato Paste1 tspParsley2 tbsp.Coriander2 tbsp.Lamb (chops cutlets)12 piecesOlive oil1 tbsp.Spinach6 handful
  • Servings:
  • Preparation time:30 minutes
  • Cooking time:2 hours
  • Flow temperature:Hot dish

Lay eggplants in a single layer on a plate, salt and leave for 30 minutes, then rinse them, let the water drain and dry.

In a heated frying pan with oil, fry shallots to a light brown color. Put the garlic, cumin and fry for another minute. Add chopped tomatoes and tomato paste, stir and simmer until the tomatoes turn into a mush. Season to taste and set aside.

In another skillet, fry the eggplants in small batches until they are soft and golden brown.Let the oil drain, then combine the eggplants with the tomato and greens mixture.

In the meantime, cook a lamb in a hot pan, barbecue, or grill: the meat should turn brown outside and remain pink and juicy inside.

In a large skillet, heat the olive oil and fry the spinach on it, stirring until the leaves are softened, while remaining intact. Salt it. Place the eggplant caviar on a plate, place the lamb on top and then a little spinach.

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