Mtsvadi (Lamb Kebab) in Eggplant
by Editorial Staff
Mtsvadi is a Georgian shish kebab. Its peculiarity is that the meat is not pickled, but nevertheless, it turns out to be very juicy and soft. The secret to the success of this dish lies in high-quality lamb, and if you bake it in eggplants, the kebab will turn out to be even juicier.
Cook: 1 hour 20 minutes
Servings: 3
Ingredients
- Lamb – 500 g
- Eggplant – 800 g
- Vegetable oil – 70 ml + for greasing the pan
- Ground black pepper – 1/3 teaspoon
- Salt – 1/2 teaspoon
- Greens to taste
- Fresh vegetables – to taste
Directions
- Cut the lamb into cubes about 2×2 cm. I got 4-5 pieces for one eggplant. Season the meat with salt and pepper.
- Wash the eggplants, dry and cut in half lengthwise, leaving the stalk uncut.
- Place the meat in the eggplant, pierce the vegetables and meat with a wooden skewer.
- Place on a greased baking sheet (I have this grill pan from which I removed the handle). Drizzle generously with oil.
- Send the kebabs to the oven preheated to 200 degrees. After 20 minutes, turn over and bake for the same amount. Thanks to the skewers, the lamb will not fall out of the eggplant.
- In total, the mtsvadi took 60 minutes to prepare. During this time, the lamb became soft, and the eggplants turned into a juicy garnish that melts in your mouth.
- Add fresh vegetables and herbs to the Georgian barbecue and enjoy!
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