• Greek

Stewed Lamb & Smoked Aubergine

This is a house special at The Iskele and we are very proud of it. First, we cook the lamb in a tomato and pepper stew and then we finish it in the oven so it's extra tender. Then we make our aubergine caviar, which transforms the simple aubergine into a creamy and smoky spread that we put on a bed of Anatolian cheese. The smoky and cheesy aubergine pairs nicely with the succulent lamb stew and has made the dish a huge success for us.

⚖️ Approx dish weight: 400g

Sale price£7.90
Meet Gokce
The Iskele

I was born in Turkey and grew up in Izmir, where hundreds of types of edible herbs grow in nature. I started cooking various mezes from these herbs with homemade olive oil when I was young. I have always loved the culinary arts and I decided to go to a culinary school to follow my dream. Now, I find myself immersed in the vibrant energy of kitchens, creating recipes for myself, my friends and for you too.

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