Monday, September 6, 2010
After a nice, long and rejuvenating vacation, I am back to my regular blogging and my home cooked food. We stocked our refrigerator with lots of fruits and vegetables and the pantry with legumes as soon as we returned since we intend to eat vegetarian for the next couple of weeks. Eating out can be fun and adventurous; however in my and my husband's case we lose appetite when eating out every day for a long time. We tend to eat more heavy foods such as meats, fried foods and rich desserts when we order at a restaurant. The good looking and smelling food can be very tempting and hinder us from making the right food choices.
Immediately upon my return, I made grape leaves stuffed with rice and green bean stew with tomatoes. Since I already have the stuffed grape leaves and green bean stew on my blog, I am publishing a recipe that I made a couple months ago that I never got the chance to publish. The lamb can be omitted for vegetarians or substituted with beef for beef lovers.
This eggplant dish is very tasty especially when served with rice pilaf and yogurt on the side.
1 lb london broil lamb or any type of meat (cubed)
3 large eggplants
2 green cubanelle peppers (sliced lengthwise)
1 medium onion (sliced)
3 cloves garlic (sliced)
4-5 peeled ripe tomatoes
2 tbsp olive oil
1 tsp salt
½ tsp cumin
½ tsp ground black pepper
¼ tsp paprika
Peel eggplants lengthwise in stripes like a zebra. Cut the eggplants in fourths and cube. Place in a pot full of salty, cold water to prevent discoloration.
Heat a small pan. Add the cubed lamb and cook until the juices and blood in the meat is released. Drain the meat and set aside.
Heat olive oil on medium heat in an oven proof pan. Add onions and garlic and sauté until onions are translucent. Add the meat and stir. Drain the eggplants and add to the pan. Sprinkle salt, cumin, black pepper and paprika and mix. Arrange the sliced tomatoes and green peppers on top. Cook covered for 30 minutes on the stove.
Preheat oven to 400º F. Remove pan from stove and bake uncovered for 15 minutes in the oven. Enjoy with rice pilaf and plain yogurt.