Lamb baked with eggplant and tomatoes





fat sheep’s tail 100 grams
onion 2-3 head
tomatoes 8 pieces
Potatoes 6 pieces
eggplant 6 pieces
flesh of lamb 1 kilo
parsley to taste
basil to taste
ground pepper to taste
salt to taste


Cooking method:

Mutton rinse, pat dry. Make punctures in several places, salt and pepper and bake at 220 ° C until done, basting formed Socko.
Eggplant wash and cut in half lengthwise, not dorezaya through.

Fat-tailed bacon cut into cubes, sprinkle with salt, pepper and put into the cut eggplant.

For 30 minutes until cooked meat lay around him prepared eggplant, whole tomatoes, slices of potato. Sprinkle with chopped onions and herbs, bring to readiness.

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