This adaptation of a popular Greek dish uses a yogurt sauce rather than the traditional béchamel.
Ingredients to serve four:
- 3 medium-sized eggplant
- Salt
- Corn oil
- 1 large onion
- 1 lb (500g ) ground lamb
- 1 tablespoon (15 ml) tomato paste
- ⅔ cup (150 ml) lamb or beef stock
- Freshly ground black pepper
- 2 eggs
- 1 ¼ cups (300 ml) yogurt
- 4 tablespoons (25 g ) flour
- ½ cup (50 g) grated Cheddar cheese
Preheat the oven to 350⁰F (180⁰C).
Cut the medium-sized eggplant into ¼ inch (6 mm) slices. Put the slices into a colander set over a bowl. Sprinkle the eggplant generously with salt to draw out the juice, which can be bitter. Let it drain for at least 30 minutes. Rinse and pat the slices dry with pepper towels.
Brush the slices lightly with corn oil and put them on a lightly greased baking sheet or broiler pan. Put under a hot broiler for 5 minutes, or until they are golden brown, turning the slices over once.
Heat 1 tablespoon of corn oil in a large saucepan. Add 1 chopped large onion and fry for 3 minutes. Add 1 pound of ground lamb and fry, stirring constantly, for 5 minutes more, or until the meat is no longer red.
Stir in 1 tablespoon of tomato paste and ⅔cup of lamb or beef stock. Season to taste with salt and freshly ground black pepper. Bring to the boil. Cover the pan, reduce the heat and simmer for 15 to 20 minutes, or until the meat is cooked.
Put a layer of eggplant slices into a deep baking dish. Pour over half of the meat mixture. Add another half of the eggplant followed by the other half of the meat mixture. Arrange the last of the eggplant slices on top.
To make the sauce, beat 2 eggs in a bowl. Beat in 1 ¼ cups of yogurt, 4 tablespoons of flour, salt and pepper. Pour the sauce over the eggplant and meat. Sprinkle ½ cup of grated Cheddar cheese over the top.
Bake it for 30 minutes, or until the sauce is set and brown on top.
Submitted by reallylove2cook @yahoo .com
