Who needs béchamel? With a blend of eggplant, tomato, lamb, and spices, this dish is highly flavorful and very tasty in its own right. SERVES 4
• 2 large eggplants
• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 2 large plum tomatoes, seeded and chopped
• 2 garlic cloves, crushed
• 2 pounds ground lamb
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 2 tablespoons chopped parsley
1. Preheat oven to broil. Cut eggplants in half and place cut sides down in a glass baking dish with 1 inch of water. Bake for thirty minutes, flipping halfway through. The eggplant is done when the skin is easily pierced with a fork.
2. Remove eggplant from oven and cool for ten minutes, cut sides up. Scoop flesh out, being careful not to tear the skins. Place flesh in a bowl and mash with a fork. Set aside.
3. Preheat oven to 350 degrees. Heat oil in a cast iron skillet over medium heat. Add onion and sauté for five minutes. Toss in tomatoes and continue cooking for two minutes. Add garlic and cook for one additional minute. Place ground lamb in skillet and sauté for five minutes, or until thoroughly browned. Sprinkle in cinnamon, nutmeg, and pepper to taste. Stir in mashed eggplant. Remove from heat and add parsley.
4. Place cooled eggplant skins in a charlotte pan with skin edges hanging over the top. Spoon lamb mixture into eggplant skins, folding edges of eggplant over the top. Bake for one hour. Remove from oven and cool for ten minutes.
