Stuffed Eggplant Wraps
Ingredients
- Ingredients
- 700 grams lamb (from the leg)
- 2 onions
- 2 garlic cloves
- 4 Tomatoes
- 5 Eggplant (long, not too thick)
- salt
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp thyme
- 100 milliliters olive oil (to sauté)
- 4 Pepperoncini
- 4 Wooden skewers
Preparation steps
Cut the lamb into 12 roughly equal cubes. Peel and dice the onions and garlic. Remove the stems and leaves from the tomatoes. Briefly blanch the tomatoes and remove the skins. Cut 3 tomatoes into small cubes. Cut the rest into slices. Rinse the eggplant and cut lengthwise into a total of 24 slices. Place in lightly salted water.
Heat 2 tablespoons of olive oil in a pan and brown the meat all over. Season with salt and pepper, remove from the pan and set aside. Add 2 tablespoons to the pan drippings and sauté the onions and garlic until transparent. Stir in the diced tomatoes and cook 2-3 minutes. Add 125 ml (approximately 1/2 cup) of hot water. Stir and bring to a boil. Season with salt and pepper. Stir in the thyme. Spread the sauce in a shallow baking dish.
Clean the pan and heat the oil for frying. Rinse the eggplant slices and pat dry. Sauté on both sides until golden brown. Transfer to paper towels to degrease. Lay in groups of 6 crosswise.
Place 4 cubes of lamb in the middle of each. Fold the ends of the eggplant strips up over the meat. On each wrap, lay 1 tomato slice and top with 1 peperoncini. Hold everything together with a wooden skewer. Place the wraps into the baking dish on top of the sauce. Cover with aluminum foil and bake in a preheated oven (180°C (approximately 350°F)) for 45 minutes.
