Serves 8
Start to finish: 2 hours
1 1/2 pounds Japanese eggplant, peeled and cut into 1/2-inch cubes (about 4 or 5 eggplants)
2 pounds Yukon golden potatoes, peeled and cut into 1/2-inch cubes
4 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
2 pounds ground lamb
1/2 teaspoon ground cinnamon
Pinch nutmeg (optional)
Kosher salt and freshly ground pepper to taste
1 15-ounce can crushed tomatoes
1 bay leaf
2 teaspoons balsamic vinegar (optional)
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
1 8-ounce tub creme fraiche or 1 cup Greek yogurt, preferably whole milk
1/2 cup half and half
1/3 cup grated kashkaval cheese or Parmesan
Preheat the oven to 375 F. Grease a 2- or 3-quart shallow baking dish. Spray two rimmed baking sheets with nonstick cooking spray and places the cubed eggplant on one of the baking sheets, the potatoes on the other. Drizzle 1 tablespoon of the olive oil over each of the sheets and toss well. Spread out the vegetables in a single layer, and sprinkle with salt and pepper. Roast for about 40 minutes, until golden and tender.
Meanwhile, heat a large skillet over medium heat, add 1 more tablespoon olive oil, and saute the onion and garlic until tender, about 4 minutes. Add the ground lamb and saute until the lamb is completely browned, about 6 minutes. Add the cinnamon, nutmeg (if using) and season with salt and pepper. Add the crushed tomatoes and bay leaf, bring to a simmer (there won’t be much liquid, but enough to bubble slightly), and cook, stirring occasionally, for 15 minutes. Stir in the balsamic vinegar and chopped parsley.
While the lamb sauce is simmering, in a small bowl combine the eggs, creme fraiche or yogurt and half and half. Season with salt and pepper and stir to blend well.
Place the cooked potatoes in the prepared baking dish, spreading them out over the bottom, and use a fork or potato masher to lightly crush them. Remove the bay leaf and discard, then distribute the lamb in the tomato sauce over the potatoes. Finish with an even layer of the baked eggplant. Evenly pour the cream mixture over the casserole, then sprinkle the grated cheese over it. Bake for about 45 minutes, until bubbly and browned on top. Serve hot.
Nutrition information per serving: 516 calories; 262 calories from fat; 29 g fat 11 g saturated; 1 g trans fats); 33 mg cholesterol; 498 mg sodium; 33 g carbohydrate; 5 g fiber; 8 g sugar; 33 g protein.
Katie Workman, Associated Press
