- 750 gr. meat (mutton or lamb)
- 6 tablespoons butter or margarine
- 1 tablespoon butter
- 2 medium onions
- 3 eggplants
- 2 1/2 cups water
- 1 tablespoon salt
Cut the stems off the eggplant. Then peel off a half-inch-wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a striped effect. Slice lengthwise on one side only. Divide them lengthwise in four pieces. Soak for half an hour in salted water to extract the bitter juice. Remove from water and squeeze well and, if possible, dry them. Saute eggplants in 3 tablespoons butter or margarine until slightly browned on all sides. Remove and put on a paper towel to absorb the excess fat. De-bone the meat and cut into six pieces. The meat should be tender, like shoulder or back or, if lamb, the leg.
Saute meat in 3 tablespoons butter or margarine until brown, then add the chopped onions, peeled and chopped tomatoes and saute for a few minutes more. Add warm water and salt to this mixture and simmer until the meat is tender. Wrap each piece of meat with two slices of the eggplant forming an “X” and push the ends underneath. Place the pieces of meat in an ovenproof dish and pour the sauce from the pan over them. Cook another half hour, taking are not to overcook; add water if necessary. Serve with yogurt.