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Categories:
eggplants salt olive oil gold potatoes milk egg yolk ground lamb onion garlic ground cinnamon ground cloves tomatoes tomato paste bread crumbs
Viewed: 29 - Published at: 6 years agoIngredients
- 2 small eggplants (2 lb./ 900 g), rinsed and diced Safeway 1 ea For $1.28 thru 02/09
- 1 tsp. salt
- 1/4 cup olive oil
- 3 Yukon gold potatoes (1-1/2 lb./625 g),peeled and diced
- 1/3 cup milk
- 1 egg yolk
- 3/4 cup Kraft 100% Parmesan Shredded Cheese, divided
- 1 lb. (450 g) ground lamb
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 2 tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 Tbsp. tomato paste
- 2 Tbsp. dry bread crumbs
Method
- Heat oven to 450 degrees F.
- Toss eggplant with salt in colander.
- Drain in large bowl for 15 min.
- Toss with olive oil and spread on large baking sheet.
- Bake turning occasionally, 20 to 30 min.
- or until golden brown and tender.
- Reduce oven temperature to 400 degrees F.
- Meanwhile cook potatoes until tender.
- Drain and return potatoes to saucepan.
- Whisk together milk and egg yolk.
- Mash potatoes with milk mixture and 1/2 cup Parmesan cheese.
- Brown lamb in large skillet over medium-high heat, breaking it up with wooden spoon as it cooks.
- Add onion, garlic, cinnamon and cloves.
- Cook 5 min.
- or until onions are soft and translucent.
- Stir in tomatoes and tomato paste.
- Cook until tomatoes are soft and mixture thickens, about 10 min.
- Stir in eggplant.
- Spoon lamb mixture into greased casserole dish.
- Top with mashed potatoes.
- Sprinkle with bread crumbs and remaining Parmesan cheese.
- Bake 30 min.
- or until top is golden brown.
