Lamb bakes with eggplant, peppers, tomatoes, and garlic in its own vegetable juices.
25 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the eggplants in stripes and cut them into large cubes.
Cut the tomatoes and peppers large, and peel the garlic.
Toss the lamb, tail fat, salt, and black pepper in the tray.
Nestle the vegetables among the meat and spread the tomatoes over the top.
Bake the tray at 200°C for 45 minutes.
When the top browns, spoon over the tray juices and cook for 10 more minutes.
💡 Tip: Spreading the tomatoes on top forms a natural lid that keeps the meat from drying out.
🍽️ Serving suggestion: Serve straight from the tray with hot lavash and sumac onions.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~500
kcal calories
33
g protein
20
g carbs
32
g fat
15.8g
Sugar
12.1g
Fiber
1044.3mg
Sodium
14.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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