These Aubergines/Eggplant Bundles with Lamb are a simple Provençal dish and the glossy, purple skinned aubergine is thinly sliced and gives an aromatic smell with the lamb and the tomatoes mixed together. Just a delight !
First here is the list of the different ingredients you will need to prepare the Aubergines/Eggplant Bundles with Lamb that serves 4
Put these bunddles in a plate with the 4 left chopped tomatoes and cook in the oven for 35 minutes.
Serve hot with fresh herbs.
- 2 Pounds minced lamb
- 4 long eggplants/Aubergines
- 1 onion and 2 garlic cloves
- 5 ripe tomatoes
- Chives
- 3 Tbsp olive oil
- Salt and pepper, freshly milled .