Who needs bechamel? With a blend of eggplant, tomato, tomato, and spices, this dish is highly flavourful and very tasty in it's own right. SERVES 4
2 large eggplants
1 tablespoon extra virgin olive oil
1 small onion, diced
2 large plum tomatoes, seeded and chopped
2 garlic cloves, crushed
2 pounds or (1.2 kilograms) of ground lamb
1 teaspoon cinnamon
1 teaspoon ground nutmeg
Freshly ground black pepper, to taste
2 tablespoons chopped parsley
Preheat the oven to high heat. Cut eggplants in half and place cut sides down in a glass baking dish with 1 inch or (2.5 centimetres) of water. Bake for thirty minutes, flipping halfway through. The eggplant is done when the skin is easily pierced with a fork.
Remove eggplant from the oven and cool for ten minutes, cut sides up. Scoop flesh out, being careful not to tear the skins. Place flesh in a bowl and mash with a fork. Set aside.
Preheat the oven to 350 degrees Fahrenheit or (180 degrees Celsius). Heat oil in a cast iron skillet over medium heat. Add the onion and saute for five minutes. Toss in tomatoes and continue cooking for two minutes. Add garlic and cook for one additional minute. Place ground lamb in skillet and saute for five minutes, or until thoroughly browned. Sprinkle in cinnamon, nutmeg, and pepper to taste. Stir in mashed eggplant. Remove from heat and add parsley.