Potato and eggplant pan with lamb

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and quarter the potatoes. Quarter the aubergine lengthwise and cut into slices. Sprinkle with salt and leave to stand for a while. Wash the tomatoes and cut them into slices. Strip rosemary needles from the stems, except for a few for garnishing, and chop coarsely. Heat 4 tablespoons of oil in a pan. Fry the potatoes for about 15 minutes over medium heat, turning occasionally

2. 2

   Halve the garlic and rub it into the meat. Season with pepper. Heat the rest of the oil in a pan and fry the meat well all around. Fry over a low heat for about 10 minutes. Dab aubergine dry and add to the potatoes together with the rosemary. Fry for about 5 minutes.

3. 3

   Add the tomatoes shortly before the end of the cooking time. Season with salt and pepper. Season the meat with salt, remove from the pan and let it rest for a while. Cut into slices and arrange on the potatoes. Garnish with rosemary