Arni me Melitzanes sti Gastra, which means Lamb and Eggplant Casserole, is a delicious stewed dish which is easy to make and makes a perfect Sunday lunch meal. The meat becomes so tender that it falls, off the bone with a delicious sauce to mop up with crusty bread or served on pita bread.
It goes well with Bulgur Pilaf and Greek Yoghurt.
My mom would cook lamb or goat on the stove top with eggplants and make a stew.
Growing up in Cyprus, lamb was a very popular meat. I don’t know if it was cheaper than other meat but although our family was poor, my mother would cook many dishes using lamb, so I guess it must have been cheap.
There was a time that I was not really fond of lamb and would eat it only during Easter or during Christmas or New Year’s day but now that it’s become so expensive for us, I appreciate it much more and whenever I find a bargain, I buy some.
The last time I bought some lamb I made this dish my way, by frying the eggplants, adding the olive oil gradually so that the eggplants will not absorb a lot of oil. I then sauteed the lamb and made a tomato sauce using ripe tomatoes, onion, garlic, celery, rosemary and spices and put them in a casserole dish with a lid and cooked the lamb.
Arni me Melitzanes sti Gastra (Greek Lamb and Eggplant Casserole)
Kopiaste and Kali Orexi!