Amasya-Style Eggplant Pehli with Lamb Shoulder
In Amasya, eggplant pehli pairs pan-fried eggplant with meat cooked in water before both go into the oven. This home adaptation follows the rib-based method documented by Türkiye’s Culture Portal. It uses boneless lamb shoulder and a measured amount of oil for pan-frying. Allow about 25 minutes to prepare and 105 minutes to cook and rest the 4-serving dish. Why brown the eggplant first?It starts to soften as its cut sides brown. A crowded skillet traps steam and slows browning. If the lamb still resists a fork, simmer it longer before assembling the dish. For another Turkish way to simmer lamb, see Lamb Mutancana with Dried Fruits and Almonds. Kültür Portalı · Patlıcan Pehli · Kültür Portalı · Amasya Patlıcan Pehli The catalogue lacks some sodium or fibre data for lamb shoulder, water, green pepper and salt. The estimate includes all the starting water. Only the 200 g of cooking liquid added to the dish is served.
Ingredients
Ingredients
Step-by-Step Method
Simmer the lamb until tender
Cut 500 g lamb shoulder into roughly 3 cm cubes. Put it in a snug saucepan with 350 g water and 4 g salt. Bring to a boil, cover and simmer gently for 60–70 minutes, until a fork slides into the meat easily. Lift out the lamb and reserve 200 g hot cooking liquid. If short, top it up with hot drinking water.
Brown the eggplant in batches
While the lamb cooks, peel alternating stripes from 600 g eggplant. Cut into pieces about 2 cm thick and 6 cm long and pat dry. Divide 45 g sunflower oil equally among 3 batches in a wide skillet. Cook each batch over medium-high heat for 5–6 minutes, turning, until the cut surfaces brown and the pieces bend easily.
Layer the baking dish
Preheat a conventional oven to 200 °C. Slice 300 g tomatoes. Deseed 90 g green peppers and cut them lengthwise. Layer the eggplant, tomatoes, lamb and peppers in that order in a roughly 24 × 18 cm baking dish. Mix the 200 g hot cooking liquid with the remaining 3 g salt and 1 g pepper and pour it down the side.
Bake and rest
Bake uncovered on the middle rack for 25–30 minutes. A fork should pass easily through the eggplant, the lamb should brown on top, and a little concentrated liquid should remain in the dish. Rest for 5 minutes and divide into 4 servings.
Chef's Tips & Tricks
It starts to soften as its cut sides brown. A crowded skillet traps steam and slows browning. If the lamb still resists a fork, simmer it longer before assembling the dish.