Sunday, August 22, 2010

A Wise Use of Fire

In response to a friend's suggestion:


1 large sweet onion
4 cloves peeled, crushed, chopped garlic
Olive Oil

2 lb ground lamb
1 can ground peeled tomatoes
1 generous cup red wine
2 tbsp cinnamon
1/2 tsp allspice
salt and pepper

3 big eggplants, peeled and sliced lengthwise (maybe 7 slices each)

5 tbsp salted butter
5 tbsp flour
4 cups 2% milk

4-5 potatoes, peeled and boiled in salt water 'til soft (optional)

Fry onions and garlic in oil until translucent, maybe a tiny bit brown. Throw in lamb, sear it 'til not pink anymore and all broken up. Add tomatoes, allspice, cinnamon, wine, and cook down 'til thick but not dry, maybe 20 min--1/2 hr. Taste and add salt/pepper a couple times.

Layer eggplant slices one slice deep, no overlap, on a lightly greased sheet and bake 400 deg/10 min each side; reserve. (Avoids frying eggplant after salting it; lighter and faster, still tastes good.) Slice potatoes (if using) thinly; reserve.

Melt butter and flour over low heat; add milk slowly and cook on low heat without boiling, stirring often, 'til it thickens up.

Grease 9x12 baking pan. If using potatoes, layer them first; if not, layer 1/2 of the eggplant. Add tomato/lamb. Layer the rest of the eggplant on top. Cover with white sauce. Maybe some grated cheese or sprinkled cinnamon on top. Bake 350 deg/40 min. Let cool maybe 10-15 min; then slice up and eat.

Leftovers work great as nuked lunch. And thank Prometheus...


Ruth said...

Peasant food is always the best. but aren't lamb entrails involved?

ProfWombat said...

Not if I can help it. I'd bet poor Greek peasants didn't cavil at the odd bit of less than ideal meat in there...