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🍽️ Lamb and Eggplant Parcels

582 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the lamb meat into 12 equal cubes.
  2. 2. Peel the onions and garlic and dice them finely.
  3. 3. Remove the stem ends from the tomatoes.
  4. 4. Blanch the tomatoes briefly in boiling water and peel off the skin.
  5. 5. Dice 3 of the tomatoes finely and slice the remaining tomato.
  6. 6. Wash the eggplants, cut them lengthwise into 24 slices in total, and place them in lightly salted water.
  7. 7. Heat 2 tablespoons of olive oil in a pan.
  8. 8. Brown the meat on all sides until light brown.
  9. 9. Season the meat with salt and pepper.
  10. 10. Remove the meat from the pan and set it aside.
  11. 11. Add another 2 tablespoons of olive oil to the remaining fat in the pan.
  12. 12. Sauté the onions and garlic until translucent.
  13. 13. Stir in the diced tomatoes and simmer for 2 to 3 minutes.
  14. 14. Stir in 125 milliliters of hot water and bring the mixture to a boil.
  15. 15. Season the sauce with salt and pepper to taste.
  16. 16. Stir in thyme and pour the sauce into a shallow baking dish.
  17. 17. Clean the pan and heat oil for frying.
  18. 18. Pat the eggplant slices dry.
  19. 19. Fry the eggplant portions on both sides until light brown.
  20. 20. Drain the eggplant on kitchen paper.
  21. 21. Lay 6 eggplant strips crosswise on top of each other.
  22. 22. Place 4 meat cubes in the center.
  23. 23. Fold the eggplant ends over the meat.
  24. 24. Skewer a tomato slice and a pepper onto a wooden skewer and place it on each parcel.
  25. 25. Place the parcels in the baking dish on top of the sauce.
  26. 26. Seal the parcels with aluminum foil.
  27. 27. Preheat the oven to 180 degrees (center, fan-assisted).
  28. 28. Bake the parcels for approx. 45 minutes.

Nutrition per serving