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July 18, 2012

Tomato-lamb stew recipe with smoky eggplant purée (hünkar beğendi), from Laurie Constantino

Tomato-lamb stew, from Laurie Constantino.

Sometimes, it's the sauce that makes the dish, and that's true of this Turkish tomato-lamb stew, served over a smoky eggplant purée. Laurie suggests you can swap beef for lamb, but don't substitute for the eggplant sauce, which gets its rich flavor from roasting the eggplant. Here in New England, it's not stew season, so this one's for our Southern Hemisphere readers, and for anyone who lives with a year-round meat lover.

Get the recipe for Laurie Constantino's smoky eggplant purée with tomato-lamb stew.

More on Soup Chick:
Quick and easy Scotch broth
Eggplant, roasted red pepper and mint soup
Ratatouille soup


Posted by: Kalyn | July 18, 2012 at 11:25 AM

I know I'd love this; sounds delicious!

Posted by: Laurie Constantino | July 18, 2012 at 03:28 PM

Thanks Lydia! I do love this dish.

Posted by: Lydia | July 19, 2012 at 07:31 AM

Kalyn, I feel the same -- love the combination of eggplant and lamb.

Laurie, my pleasure!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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