Lamb with eggplant caviar

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 206.2
• Proteins: 8.7g
• Fats: 16.9g
• Carbohydrates: 5.4g

Ingredients

• Mutton: 100 g
• Eggplant caviar: 100 g
• Melted butter: 20 g
• Onion: 25 g
• Tomato puree: 50 ml
• Swiss cheese: 25 g
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste

Cooking steps

1. Cut the lamb, pass it through a meat grinder, add salt and pepper, mix and fry in oil.

   Required ingredients:

   • Mutton: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Melted butter: 20 g

2. Add sautéed finely chopped onion to the minced meat.

   Required ingredients:

   • Onion: 25 g

3. In a greased pan, place a layer of eggplant caviar, then a layer of fried meat with onions, followed by another layer of eggplant caviar, pour with tomato sauce, sprinkle with grated cheese and put in the oven for 15-20 minutes.

   Required ingredients:

   • Eggplant caviar: 100 g
   • Mutton: 100 g
   • Tomato puree: 50 ml
   • Swiss cheese: 25 g
   • Melted butter: 20 g

4. Serve the lamb in the same dish, sprinkled with parsley.

   Required ingredients:

   • Parsley:  to taste