Eggplant Lamb And Yogurt Casserole - Alas, A Website

Name: Eggplant Lamb And Yogurt Casserole - Alas, A Website
Ingredients: FOR THE EGGPLANT AND LAMB MIXTURE; 2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes; 1 pound/450 grams ground lamb (lamb mince); 1 medium onion, halved and thinly sliced; ½ cup/15 grams fresh oregano leaves, roughly chopped; ⅓ cup/80 milliliters olive oil; ¼ cup/65 grams tomato paste; 6 garlic cloves, thinly sliced; 1 tablespoon ground cinnamon; 2 teaspoons ground allspice; ½ teaspoon red-pepper flakes; Kosher salt and black pepper; 1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices; 3 cups/700 milliliters chicken stock; ⅓ cup/20 grams roughly chopped flat-leaf parsley; FOR THE TOPPING; 2 cups/450 grams plain Greek yogurt; 3 large egg yolks; 1 ½ tablespoons all-purpose (plain) flour; 2 garlic cloves, minced; 2 lightly packed cups/70 grams finely grated Parmesan; 1 cup/100 grams roughly crumbled feta; Scant 1/3 cup/40 grams pine nuts; 2 packed tablespoons roughly chopped flat-leaf parsley; ¼ teaspoon red-pepper flakes

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Ingredients

FOR THE EGGPLANT AND LAMB MIXTURE
2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
1 pound/450 grams ground lamb (lamb mince)
1 medium onion, halved and thinly sliced
½ cup/15 grams fresh oregano leaves, roughly chopped
⅓ cup/80 milliliters olive oil
¼ cup/65 grams tomato paste
6 garlic cloves, thinly sliced
1 tablespoon ground cinnamon
2 teaspoons ground allspice
½ teaspoon red-pepper flakes
Kosher salt and black pepper
1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices
3 cups/700 milliliters chicken stock
⅓ cup/20 grams roughly chopped flat-leaf parsley
FOR THE TOPPING
2 cups/450 grams plain Greek yogurt
3 large egg yolks
1 ½ tablespoons all-purpose (plain) flour
2 garlic cloves, minced
2 lightly packed cups/70 grams finely grated Parmesan
1 cup/100 grams roughly crumbled feta
Scant 1/3 cup/40 grams pine nuts
2 packed tablespoons roughly chopped flat-leaf parsley
¼ teaspoon red-pepper flakes