# Barbecue 3
aubergines. Roast the
onion with oil, add the
lamb cubes.
# When the gravy evaporates add 1 cup hot water, cook until they soften. Finally add salt and black
pepper.
# Roast
flour with 2 tbsp
flour in a separate pot, add barbecued and finely sliced
aubergines, and add
milk and mix.
# Place this mixture on the plate and flatten it, and place the mixture of
lamb stew on it. Serve hot.
