EGGPLANT, LAMB AND YOGURT CASSEROLE
This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, meat, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
- Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
- Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
- While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
- Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 1547 milligrams, Sugar 18 grams
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Ronjeet Pahan
[email protected]This is a delicious and easy-to-make recipe. I would definitely recommend it to anyone who loves lamb and eggplant.
Mamon abellaoui
[email protected]I've made this dish several times and it's always a hit. The lamb is always tender and flavorful, and the eggplant is cooked to perfection.
Jude Rogers
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but it's also easy to make.
Qwert Grrgl
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually serve it with rice or potatoes.
Timothy Trzepacz
[email protected]This dish is so flavorful and comforting. The lamb and eggplant are cooked to perfection, and the yogurt sauce is the perfect finishing touch.
Thandukwazi Hlophe
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Shamshar ul hassain
[email protected]I followed the recipe exactly and the dish turned out perfectly. The lamb was cooked to perfection and the eggplant was soft and flavorful. The yogurt sauce was the perfect finishing touch.
Name Khan
[email protected]This dish was easy to make and turned out great! I used ground beef instead of lamb, and it was still delicious. The yogurt sauce is a must-have - it really makes the dish.
Daisy Alexander
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good. The eggplant and yogurt sauce really helped to balance out the flavor of the lamb. I would definitely recommend this recipe to anyone who is looking for a new way to cook lamb.
Sujana Subedi
[email protected]This eggplant lamb and yogurt casserole was a hit with my family! The lamb was tender and flavorful, the eggplant was soft and creamy, and the yogurt sauce was tangy and refreshing. I will definitely be making this dish again.