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Lamb and Eggplant (Aubergine)

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“This recipe is from, believe it or not, Elsie the Cow in her 1952 cookbook. Elsie says "This dish comes out of the East, probably Syria."”
READY IN:
2hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
  2. Cut lamb into 1-inch squares and saute in butter until brown on all sides.
  3. Place in a casserole.
  4. Fry onion in the skillet until golden brown.
  5. Add onion and eggplant, seasonings and consomme to the casserole.
  6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
  7. Pour over the contents of the casserole.
  8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

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