Hello my good friends
welcome back to another episode
I will make aubergines today
A summer dish with lamb
a very nice recipe
which you can make with any type of meat you like
The aubergine which I think is one of our favorites in the summer
I decided to make them today with lamb
you can use another meat like mutton, or goat
beef
even pork
I have a leg and a shoulder
I even have the lamb's sweetbreads
this was a small animal around 9kg
I will cut the meat in a smaller size
and then we will move on to the execution
I have removed the bones
I have cut the meat in bite sizes
I have chopped the sweetbreads and the suet
you can ask your butcher to cut it like this for you
we will chop the onion
we will also cube the tomato
You can't have aubergine without garlic
I will use 4 cloves of garlic
use as much as you like
fresh
in very thin slices
just like that
optional you can also add a couple of chilies
these are hot but not too hot
I will remove the seeds
we will also chop the parsley
whatever you don't like you leave it out
if you want to add anything extra do so
before I begin to sauté the meat
I will quickly show you what I will need
fresh tomato cubed
passata
salt
garlic
onion
parsley
chili pepper or chili flakes (optional)
dry thyme
some sugar
a glass of red wine
some oil
black pepper
you can add or remove anything you like
I have everything close to me
to avoid pointless trips
I will turn the heat on
I will add a little bit of olive oil
one tablespoon
and once our olive oil heats up
I will add in the sweetballs
I will fry the for a bit to cook away their fat
once they start turning brown
we push it on the side
and we will discard all this fat
we just want the meat
I have removed the fat
it is too much
we just want the flavor
because some people have high cholesterol
once the pan heats up again
we will add in the chopped meat
we will wait until it browns
while we mix
once it absorbs its juices
and begins to color
we will mix it
and we will add the onion
I will continue to fry until the onion softens
we will now add in half the garlic
just over the half
we will leave it for a minute
I will also add the chili
we fry on high heat
at this point we add the wine
we will wait for the alcohol to evaporate
then we add the chopped tomato
we will also add the pasata
we will add the thyme
and the sugar
we will reduce the heat
we will cover with the lid
and we will let it simmer for about half an hour
we continue with the aubergines
we will cut them a bit here
those green bits
using a peeler
we will peel some of the skin
you can also use a knife
I have prepared a tray with some baking paper
I will show you one and then continue with the rest
the aubergine is like a sponge
the more oil we feed it the more it will absorb
this is why we will grease them with a little oil
this is all
where we have removed the skin
we will add some salt
and we will place it on the baking tray
I will continue the same way
with the rest and bake them for 20 minutes
and the last one
this is still the olive oil that my friend Aris sent to me
from Samos
with is channel "Mikres diadromes Samou"
and brings Samos to our living rooms
last night he was broadcasting live from the Pythagorean theatre
where Dimitris Bassis was perfoming
this allowed us also to be there for half an hour
thank you Ari
the oven is preheating at 200 Celsius
I will place them in now
and I will bake them for about half an hour
this has boiled for 20 minutes while I occasionally mixed it
at this point
we will add the salt
salt to your liking
this is salt flakes
when it comes to meat I add 18grams of salt for every kilo of meat
you can add more or less
pepper
black pepper freshly ground
and I will add the parsley
mix
what a scent
it smells great
I will cover it and let it boil
for 10 minutes
it depends on the meat
depending on what meat you use you adjust the time until it is soft
so we taste it
I think this is ready
I will try a little piece to see if it is soft
we cook it with the lid shut
it is fine
at this point we can adjust the seasoning
I turn the heat off
35 minutes at 200 Celsius with the fan on
I will score them here in the middle
and I will open them
like little boats
now we let them there until we are ready
we are ready to fill them
in case the aubergine has too much liquid
you can take a piece of kitchen roll
and you tap them like that
to remove the excess liquid
if necessary
on the baking tray we add a little tomato sauce underneath
and because this is un seasoned
we will add some salt
we will layer the garlic slices we saved earlier
this garlic
will temp the neighbors
everyone will try and see where the smell is coming from
we will now place the aubergines on top
and now we are ready
to stuff them
these will become really special
we are ready
the stuffing I made is enough for twelve
you can make a single dose for 6 or double for 12
the oven is ready
180 Celsius with the fan off
let's bake
once they bake
10 minutes before done
I will add a layer of cottage cheese
and graviera from Crete
I used cottage cheese as it is neutreal
to balance the saltiness of the Graviera
I will mush the cottage cheese
to soften up
and I will grate the graviera
we will mix them together
and because it is still hot
we will leave in the fridge until we are ready
first stage is over
they baked for 22 minutes
180 Celsius without fan
you can check depending on your oven
we will top them with some cheese mix
cottage with Graviera from Crete
those garlic slices are amazing
because I put a lot of cheese I press it down a bit
this will stick right away as the aubergine is hot
I think we are ready
now we can bake
another 5-10 minutes until the cheese melts
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take care
done
it stayed for another 10 minutes
I increased the temperature to 200 Celsius
we are great
we can begin
it is still hot
it needs to cool down a bit
until it cools down I will sprinkle a little parsley on top
it is amazing
from every aspect
and the combination of cottage and graviera
it is fantastic
the meat is really tender
the lamb here
here is the lamb here is the cheese
and here is the aubergine
thank you again for your love
take care my friends and as usual
with love Grandpa Tassos