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Lamb with eggplant caviar

Name: Lamb with eggplant caviar
Total time: 45 min
Yield: 3
Ingredients: Lamb 100 g; Aubergine caviar (spread) 100 g; Clarified butter (ghee) 20 g; Onion 25 g; Tomato puree 50 ml; Swiss cheese (Emmental type) 25 g; Salt 0 to taste; Ground black pepper 0 to taste; Parsley 0 to taste

3 servings

45 minutes

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

Energy value per serving

Calories

206.2kcal

Proteins

8.7grams

Fats

16.9grams

Carbohydrates

5.4grams

Ingredients

3servings

Lamb

100

g

Aubergine caviar (spread)

100

g

Clarified butter (ghee)

20

g

Onion

25

g

Tomato puree

50

ml

Swiss cheese (Emmental type)

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:
1. Lamb: 100 g
2. Salt: to taste
3. Ground black pepper: to taste
4. Clarified butter (ghee): 20 g

2
Add sautéed finely chopped onion to the minced meat.
Required ingredients:
1. 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:
1. Aubergine caviar (spread): 100 g
2. Lamb: 100 g
3. Tomato puree: 50 ml
4. Swiss cheese (Emmental type): 25 g
5. Clarified butter (ghee): 20 g