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Brinjal casserole

Recipe from: 10/17/1996 12:00:00 AM
Ingredients 8
Servings 4


  • 1
    large aubergine, sliced
  • 1
    lamb, cubed
  • salt and freshly ground black pepper
  • 2
    onions, sliced into rings
  • 250
    carrots, scraped clean and cut into pieces
  • 1
    large green apple, cored and sliced
  • 410
    whole peeled tomatoes, finely chopped
  • 5
    each fresh thyme, sage and marjoram


1 hr 15 min
Preheat the oven to 160ºC (325ºF). Spray an ovenproof dish with non-stick spray. Arrange the brinjal slices in a colander, sprinkle with salt and leave for 30 minutes. Pat dry with paper towelling. Season the meat cubes with salt and pepper and fry in a little oil until brown. Spoon into the ovenproof dish. Fry the brinjal slices in a little oil until soft. Add to the meat. Sauté the onion in the pan fat until soft and add to the meat. Add the carrot, apple and tomatoes. Season with herbs and extra salt and pepper to taste. Cover with aluminium foil and bake for about 1 hour or until the meat is tender. Serve with rice. Serves 4.

Read more on: bake  |  lamb

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