Côtelettes d'agneau grillées et aubergines



  •  3 lamb chops
  • 1 sprig of thyme
  • 1 clove of garlic
  • 1 tablespoon of oil
  • 1 roasted eggplant, sliced
  • 2 spoonful butter
  • 1 tablespoon of flour
  • 1 cup of milk
  • Salt, pepper

For presentation:

  • Tomatoes and peppers


Take butter in the pan for the preparation of the eggplant puree, add flour and fry until it smells.

After the smell of flour is gone, roasted and sliced ​​eggplant is added and roasted is continued. On the one hand, it is crushed, mixed and heated.

Slowly add milk and continue mixing. Salt is added.

Oil, salt and pepper are poured on the back and front of the chops.

Take the chops directly into the pan and cook them until the back and front turn colour.

When it turns color, butter, thyme, garlic, pepper and tomatoes are added and the meat is cooked in butter.

It is taken on a plate and served with chops, peppers and tomatoes.

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