Braised with eggplant puree – Hiyunkiar-beyiendi

Braised with eggplant puree - Hiyunkiar-beyiendi

Ingredients:

1 1/2 pound leg of lamb or beef, cut into small cubes
3 eggplants about 1 1/2 pound
3 tomatoes, peeled and minced
1 tablespoon sweet paprika
2 onions, chopped
2 tablespoons butter
salt
pepper
1 pinch sugar
1 tablespoon oregano

 

For the cream of eggplant

1 cup milk
2 tablespoons butter
2 tablespoons flour filled with
100 g. cheese grated
nutmeg
3 tablespoons cream (optional)
salt
pepper

Instructions:

Podizoume onion with butter. anakatefntas Add the meat well on all the browned bits. Pour the tomato puree. added half a glass of water, pepper and sugar and cook the meat over medium heat until smooth and stay a little sauce. Roast the eggplant on the grill or stove. In a skillet brown the flour with the butter.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s