If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 6 - Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.
Ingredients
2 large globe eggplants
Olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
2 pounds ground lamb
2 cups tomato sauce
1/8 teaspoon ground cinnamon
1/3 cup chopped Italian parsley
Kosher salt & fresh ground pepper
5 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk, warmed
1/8 teaspoon nutmeg
1/4 cup breadcrumbs
Directions
Preheat oven to 350
Slice eggplants to get 12 – 1/4 inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened
While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
Add lamb and cook until no longer pink – pour off any fat that accumulates
Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
Add the warm milk one cup at a time and whisk continuously until smooth
Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce
Smooth sauce over the top and scatter wit breadcrumbs
Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve
