{"id":5377,"date":"2013-10-12T07:50:06","date_gmt":"2013-10-12T07:50:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5377"},"modified":"2013-10-12T07:50:06","modified_gmt":"2013-10-12T07:50:06","slug":"lammkebab-mit-auberginen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkebab-mit-auberginen\/","title":{"rendered":"Lammkebab mit Auberginen"},"content":{"rendered":"

Zutaten<\/strong>
\n3 D\u00fcnne Auberginen, m\u00f6glichst lang
\nSalz
\n700 g Lammfleisch, aus der Keule
\n4 Tomaten, gro\u00df, gut reif
\n2 Zwiebeln
\n125 ml Sonnenblumen\u00f6l
\n30 g Butterschmalz
\nPfeffer, schwarz – aus der M\u00fchle
\n1 Peperoni, lang und d\u00fcnn<\/p>\n

Zubereitung<\/strong>
\n1. Von den Auberginen die Stiele abschneiden. Auberginen waschen und der L\u00e4nge nach in d\u00fcnne Scheiben schneiden. Mit gesalzenem Wasser bedeckt 30 Minuten stehenlassen.
\n2. Lammfleisch in mittelgro\u00dfe W\u00fcrfel schneiden. Drei Tomaten mit kochendem Wasser \u00fcbergie\u00dfen, kurz stehenlassen, Stilansatz entfernen, h\u00e4uten, das Fruchtfleisch w\u00fcrfeln. Zwiebeln sch\u00e4len und kleinhacken.
\n3. Die Auberginen abgie\u00dfen und trockentupfen. Etwas \u00d6l in einer Pfanne stark erhitzen, nach und nach die Auberginenscheiben beidseitig hellbraun braten, \u00d6l nach Bedarf nachgie\u00dfen. Auberginenscheiben auf K\u00fcchenpapier entfetten.
\n4. Das Butterschmalz erhitzen und das Fleisch bei starker Hitze rundum hellbraun anbraten, bis der Saft verdampft ist. Auf Mittelhitze schalten, die Zwiebeln unterr\u00fchren und glasig d\u00fcnsten. Die Tomaten zuf\u00fcgen und unter R\u00fchren eine Minute d\u00fcnsten. Ein Achtelliter Wasser unterr\u00fchren und aufkochen. Das Fleisch mit Salz und Pfeffer abschmecken und zugedeckt 30 Minuten d\u00fcnsten. Den Backofen auf 180 Grad vorheizen.
\n5. Die restliche Tomate und die Peperoni waschen. Tomate in Scheiben, Peperoni in Ringe schneiden. Das Fleisch mit einem Siebl\u00f6ffel aus der Sauce heben. Je zwei Auberginenscheiben kreuzf\u00f6rmig auf einen Teller legen, zwei Essl\u00f6ffel Fleisch in die Mitte h\u00e4ufen. Die Enden der Auberginenscheiben dar\u00fcberklappen, so dass sie \u00fcbereinander liegen. Eine Tomatenscheibe und einen Peperoniring darauf- legen und alles mit einem H\u00f6lzchen befestigen.
\n 6. Die Sauce in eine flache Form f\u00fcllen und die Auberginen-P\u00e4ckchen hineinsetzen. Form mit Alufolie verschliessen. Das Gericht in Ofenmitte 30 Minuten backen und dann servieren.
\n TIP: Dazu Reis reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 3 D\u00fcnne Auberginen, m\u00f6glichst lang Salz 700 g Lammfleisch, aus der Keule 4 Tomaten, gro\u00df, gut reif 2 Zwiebeln 125 ml Sonnenblumen\u00f6l 30 g Butterschmalz Pfeffer, schwarz – aus der M\u00fchle 1 Peperoni, lang und d\u00fcnn Zubereitung 1. Von den Auberginen die Stiele abschneiden. Auberginen waschen und der L\u00e4nge nach in d\u00fcnne Scheiben schneiden. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[683],"class_list":["post-5377","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-kebab","item-wrap"],"yoast_head":"\nLammkebab mit 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