Lamb with eggplant

Lamb with eggplant

A charlotte of lamb and vegetables with a good taste of the South. Yum !


  • For 4 people :
  • 600 g of sautéed lamb
  • 2 eggplants
  • 2 peppers
  • 2 onions
  • 2 cloves garlic
  • 2 egg yolks
  • 1 bunch of coriander
  • 1 C. cumin
  • olive oil
  • 1 jar of tomato sauce
  • salt
  • pepper


Wash the vegetables. Cut the aubergines in length, in 0.5 cm slices.
Arrange them on the oven plate. Sprinkle with olive oil and grill for 5 minutes on each side.
Grill the peppers, peel them and cut them into strips.
Peel the onions and garlic. In the blender, place diced lamb, onions, garlic, coriander, salt and pepper. Mix and add the egg yolks.
Preheat the oven to 180 ° C (item 6).
Line a charlotte mold with eggplant slices and top ends.
Put half of the stuffing, pepper, remaining stuffing and a layer of eggplant.
Fold the eggplants over. Tamp, place the pan in a bain-marie. Bake 40 minutes.
After 5 min, turn out. Serve with the hot tomato sauce.