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1
Place lamb in a bowl.
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2
Add garlic.
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3
Add 1 of the 2 bay leaves and 1 of the 2 chopped red onions.
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4
Add tomato paste and pepper paste.
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5
Season with sea salt and ground pepper.
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6
Stir to combine, cover with kitchen wrap and refrigerate overnight or until needed.
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7
Place whole eggplants on an open bbq grill (open fire or gas).
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8
Cook over high heat and turn occasionally until skin is charred.
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9
Remove and allow the eggplants to cool.
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10
They may collapse at this stage.
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11
Dont worry, that is what we want!
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12
When cool enough to handle, cut in half lengthwise and remove the flesh, leaving behind the charred skin.
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13
Mash, cover with kitchen wrap and store in the refrigerator until needed for the puree.
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14
Place a large saucepan over medium heat and add olive oil and remaining bay leaf and red onion.
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15
Stir until onion is translucent.
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16
Add green bell peppers and stir for another 1 minute.
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17
Then add reserved lamb mixture, tomatoes, dried figs, 3 tablespoons butter and hot water.
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18
Stir to combine and bring to boil.
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19
Reduce heat to low and simmer for 1 hour.
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20
Check for seasoning when about to serve.
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21
When stew has about 10 minutes to go, prepare eggplant puree.
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22
In a separate saucepan, melt remaining butter over a low to medium heat.
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23
Add flour and stir for about 2 minutes.
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24
Turn heat up to medium.
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25
Then slowly add milk, whisking as you go.
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26
Then add eggplant mash, stirring often for about 5 minutes.
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27
The mixture should thicken.
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28
Then add feta cheese and stir for an additional 2 minutes.
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29
To serve, place the eggplant puree on the plates and top with the stew.
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30
Garnish with parsley.
