To the lamb casserole:
1: Trim the lamb meat from fat and cut the meat into 2 cm pieces
2: Melt the butter and oil in a saucepan, brown the meat a little at a time, so that it turns brown without boiling. Season with salt and pepper
3: Add onions, peppers and garlic. Gently stir for 1 minute
4: Add tomato and possibly pepper puree together with the tomatoes, spices and water
5: Let it boil for a good hour with the lid on on low / middle flame
6: Look at the meat along the way and add a little more water, so that it does not boil dry. You should have a little, delicious, concentrated sauce left, when it is finished
1: Prick the eggplants with a fork, so that the heat can penetrate. Grill them on the barbecue or in the stove. Make sure they are evenly baked without being burned. It takes approx. 10-15 minutes
2: Mix water, salt and lemon juice
3: Peel the skin of the aubergines with a fork, when cooled a little, and bring them into the lemon water. Leave them here for 10 minutes to prevent them from changing color and becoming brown. Then let them drip in a sieve and squeeze out excess water with a wooden spoon
4: Heat the milk and cream in a small saucepan
5: Melt the butter in another pan, add the flour and stir to collect with the butter.
6: Slowly whisk the hot milk into the butter-flour mixture to become a uniform mass. Let it boil for about 1 minute.
7: Add the eggplant meat and cheese and whisk thoroughly. Let it cook for 3-4 minutes while whipping until you get a uniform, creamy mass.
Spread some spoonful of eggplant puree on a plate and put the lamb meat and a little sauce on top of the puree. Sprinkle a little chopped parsley on top of the dish and serve immediately.
You can possibly serve a little green salad and a little bread to.