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. ---------------------------------------------------------------------------
Nutrition
Ingredients
