• About 1 1/2 pounds leftover roast lamb, coarsely ground or finely chopped
• 2 large or 3 medium eggplants, cut lengthways into slices 1/2 inch thick
• 2 to 3 teaspoons salt
• 3 to 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 1 small glass of red wine
• Any gravy/juices left from roasting the lamb
• 1 tablespoon chopped parsley
• Salt and freshly ground black pepper

The Topping

• 2 eggs and 1 extra yolk
• 2/3 cup milk
• 1 cup Greek yogurt
• A pinch of paprika
• 2 ounces kefalotyri cheese (or a 50/50 mixture of Parmesan & Gruyere), grated

Method

Lightly sprinkle the eggplant slices with the salt and leave in a colander to drain for half an hour or so (while you proceed with making the lamb sauce).

Heat about half the olive oil in a large frying pan, add the onion, and cook gently for about 10 minutes, until softened.  Raise the heat a little, add the lamb, and cook, stirring, until both onion and meat are lightly browned.  Then stir in the garlic, cinnamon, tomato paste, and wine.  Let the mixture bubble for a minute or two, then add any gravy or lamb juices you may have and/or a wine glass of water.  Season with salt and pepper and simmer for about 30 minutes, until it becomes a rich, moist sauce, adding a little more water if it dries out too much.  Adjust the seasoning to taste and stir in the parsley.

Briefly rinse and pat dry the eggplant slices, then brush them on both sides with the remaining olive oil.  Place on a baking sheet and roast in a hot oven (400°F) for about 15 minutes, until brown and tender.  Season with black pepper.

To make the topping, lightly whisk the eggs and egg yolk together in a large bowl.  Bring the milk to boiling point and pour it onto the eggs, whisking constantly.  Mix in the yogurt, paprika, a pinch of salt, and a twist of black pepper, then stir in the grated cheese.

Brush a large, rectangular ovenproof dish or roasting pan with olive oil and arrange about a third of the eggplant slices over the bottom.  Cover with half the meat sauce, then another third of the eggplant, then the other half of the meat sauce.  Add a final layer of eggplant, pour the yogurt sauce over the top, and bake in a moderate oven (350F) for about 35 to 40 minutes, until golden brown on top. Leave for about 10 minutes before cutting into squares to serve.

Serves: 4

Reprinted with permission from ©2004, 2007 Hugh Fearnley-Whittingstall, The River Cottage Meat Book, published by Ten Speed Press .  click for book review

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