Eggplant Stew (Patlicanli Kebap)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes 2 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 small eggplants 2 Tbsp olive oil 8 shallots
1 red and 1 green bell pepper, seeded and cut in chunks 1 hot chile, seeded and chopped (optional) 1 lb mutton
1 Tbsp margarine 1 Tbsp tomato paste 2-1/2 cups meat stock or water
salt and ground black pepper parsley springs, to garnish



1 Cut each eggplant lengthwise into four pieces and soak in salted water for 20 minutes. Drain and squeeze lightly to extract the excess water.
2 Heat the oil in a skillet and fry the eggplants lightly, in batches. Set aside when done.
3 In the same oil, fry the shallots, bell peppers, chile, if using, and the meat in the same way as the eggplants. Drain and set aside.
4 Melt the margarine in an ovenproof casserole, stir in the tomato paste, then pour in the stock. Bring to a boil, add the meat and vegetables, and season to taste. Cover and cook over low heat for 1-1/2 hours (or alternatively in a preheated 350 F oven). Serve hot, garnished with parsley sprigs.

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