Egg-Plants kebab

EGG-PLANTS KEBAB 6 servings

1 kg. mutton,

2 tablespoons margarine,

3 tablespoons oil,

2 large onions, 2 medium size tomatoes or 2 tablespoons tomato paste, 4 medium size egg-plants, 2 teaspoons salt, i/2 teaspoon pepper

Cut the egg-plants lengthwise into four and each one into 4 cm. long pieces. Leave them in salted water for 1/2 an hour.

Drain and squeeze them lightly to extract the excess water. Heat the oil and margarine together. Fry the egg-plants lightly. Take them out.

In the same saucepan put half of the meat cut into cubes and saute them for 2-3 minutes and take them out. Repeat the same for the other half.

In the same saucepan lightly brown the onions cut into thin lengthwise slices. Add peeled and chopped tomatoes or tomato paste. Cook for 2 minutes.

Add the meat, salt, pepper and 2 glasses of warm water. Cover and cook on low heat for 11/2 hours until the meat is tender.

Add the fried egg-plants and cook for 30 minutes more.Eggplant Kebab Recipes Hubs Ltf

Eggplant Kebab Recipes Hubs Ltf

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