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Ingredients
- Â Â Armenian, Greek or possibly Turkish, it's eggplant and it's delicious!
- 4 lrg eggplants
- 1/2 c. extra virgin olive oil
- Â Â Coarse kosher salt and freshly-grnd black pepper
- 4 x onions, minced medium
- 6 x garlic cloves, minced
- 1 x (28-oz) can whole, peeled tomatoes
- 1/4 c. parsley
- 2 Tbsp. basil
- 1/2 tsp cinnamon
- 2 Tbsp. red wine vinegar
- 2 lb grnd lamb
- 1/2 c. white wine
- 1/2 tsp cumin pwdr
- 4 Tbsp. butter, plus extra for baking
- 4 Tbsp. flour
- 2 c. scalded lowfat milk
- 4 x Large eggs
- 10 Tbsp. bread crumbs
- 1 c. crumbled feta cheese
Directions
- OPrick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven till soft, 35 to 45 min, turning frequently to prevent charring. Cold and slice eggplants lengthwise into 1/2 inch pcs. In a saute/fry pan heat 1/4 c. extra virgin olive oil and brown eggplant slices, 1 to 2 min per side. Drain on paper towels and sprinkle with kosher salt.
- Sauce:o In a saucepan heat 1 Tbsp. extra virgin olive oil over medium heat, add in 1 minced onion and 2 minced garlic cloves and saute/fry till tender. Add in tomatoes and their liquid. squeeze the tomatoes in your hands into broken into coarse chunks. Add in parsley, pepper, basil, cumin, cinnamon and vinegar. Bring the sauce to a boil, then reduce to a simmer and cook, uncovered, till sauce becomes thick, about 20-30 min
- Yield: 3 1/2 c. sauce.
- Lamb Filling:o Heat 1 Tbsp. of extra virgin olive oil with onions and garlic over medium-high heat; saute/fry till tender, 5 min.
- oAdd lamb and brown well, breaking up pcs with a wooden spatula till the pcs are no larger than 1/4 inch.
- oAdd wine, bring to a boil and cook till wine has reduced almost completely.
- oSeason meat with salt, pepper and nutmeg and stir in 1/2 c. tomato sauce.
- Bring to a boil, reduce heat and simmer 1 hour.
- Bechamel Sauce:oIn a saucepan heat butter over medium-low heat and gradually whisk in flour to make a roux. Cook 1 minute, whisking constantly, but don't let the roux get brown. Slowly whisk in hot lowfat milk. Bring bechamel sauce to a slow boil, whisking constantly, then reduce heat to barely simmering and cook 20 - 25 min till smooth and thickened. Remember to stir occasionally so as not to let the sauce stick. Season with salt, pepper and nutmeg. Let cold slightly.
- oIn a bowl whisk the Large eggs and then whisk in spoonful of sauce to hot the Large eggs so they won't scramble. Slowly whisk in the remaining sauce and adjust seasoning to taste, if needed.
- Final Assembly:oPreheat oven to 350 degrees. In a large baking dish or possibly lasagna pan
- (18 x 8 x 3 inches) sprinkle 2 Tbsp. bread crumbs and cover proportionately with half of eggplant. Drain as much oil from meat mix as possible(can squeeze meat in a paper towel) and spread over eggplant; top with half of the feta cheese, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining feta cheese and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 min till bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cold slightly and cut into 3 inch squares to serve. Serve with extra tomato sauce, if you like.
- Serves12
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