Traditional dish, full of aromas and flavors that take you to the village. Even when you cook it, the combination of meat, with eggplants and peppers, along with smoked cheese will drive you crazy. Combine it with trachana, or noodles and take off your plate
- 1 kg of lamb
- 4 eggplants cut into pieces
- 5 Florin peppers cut into pieces
- 250 gr smoked Metsovo cheese
- 3 tablespoons garlic
- 500 g broth
- 1 sliced onion
- 2 ripe grated tomatoes
- 1 glass of red wine
- 3k chopped parsley
- Olive oil
- Cut the meat into pieces, rinse it very well (so that there are no bone fragments), and sauté it with olive oil. Add the onion, the peppers, then the garlic and simmer with the wine. Allow the alcohol to drain for a few minutes and then add the tomatoes, thyme and broth. I lower the heat and let it simmer for about 1 hour and a quarter.
- While our meat is simmering, cut the aubergines into pieces, and place them on a greased baking sheet. Season with salt and pepper and sprinkle with a little olive oil. I mix them and bake them in the oven at 180The for about a quarter. Then I remove the pan from the oven.
- When our meat is slightly softened, we take a hull and put our meat with the liquids in the hull, fill the aubergines inside, and cut the smoked cheese into pieces and "hide" it between the meat (we keep a piece of cheese to make it rub on serving). Cover with oil paste and place in the oven.
- We cook our meat for about half an hour with another 3 quarters (it depends on how big the pieces of our meat are)
- Just before closing the oven, remove the oil paste to get color.
Serve our meat, sprinkling it with parsley and grated smoked cheese
-the broth that our food has, we take it and make it with this trachana, or the cous cous, or our noodles.
-If you want potatoes, we put them with our meat at the stage where we put the food in the oven.