Lamb

Ottolenghi’s eggplant, lamb and yoghurt bake

Name: Ottolenghi's eggplant, lamb and yoghurt bake recipe
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 4
Ingredients: 75ml extra virgin olive oil; 1 large onion (about 200g), thinly sliced; 6 garlic cloves, thinly sliced; 3 eggplants (about 750g), roughly cut into 3cm cubes; 500g lamb mince; 1 tbs ground cinnamon; 2 tsp ground allspice; 1/2 tsp chilli flakes; 4 tbs tomato paste; 1 tbs oregano leaves, roughly chopped; 400g can whole peeled tomatoes, roughly crushed (we used canned roma tomatoes); 700ml Chicken Style Liquid Stock; 1 tbs parsley, roughly chopped; 450g Greek-style yoghurt; 3 large egg yolks; 1 1/2 tbs plain flour; 70g parmesan, finely grated; 100g feta, roughly crumbled; 1/3 cup (40g) pine nuts; 1 tsp parsley, roughly chopped; 1/4 tsp chilli flakes; 2 garlic cloves, crushed

13 ratings

30m

1h 25m

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by Yotam Ottolenghi

Jun 10, 2020

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb. You’ll need a a 34cm x 26cm roasting pan for this recipe.

75ml extra virgin olive oil
1 large onion (about 200g), thinly sliced
6 garlic cloves, thinly sliced
3 eggplants (about 750g), roughly cut into 3cm cubes
500g lamb mince
1 tbs ground cinnamon
2 tsp ground allspice
1/2 tsp chilli flakes
4 tbs tomato paste
1 tbs oregano leaves, roughly chopped
400g can whole peeled tomatoes, roughly crushed (we used canned roma tomatoes)
700ml Massel Chicken Style Liquid Stock
1 tbs parsley, roughly chopped

Topping

450g Greek-style yoghurt
3 large egg yolks
1 1/2 tbs plain flour
70g parmesan, finely grated
100g feta, roughly crumbled
1/3 cup (40g) pine nuts
1 tsp parsley, roughly chopped
1/4 tsp chilli flakes
2 garlic cloves, crushed

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place the oil, onion, garlic, eggplant, lamb, spices, tomato paste, oregano, 1 3/4 tsp salt flakes and freshly ground black pepper in a 34cm x 26cm roasting pan and mix to combine (this is best done with gloved hands). Bake for 30-35 minutes, until mixture is browned, stirring twice throughout cooking and breaking apart the meat with a spoon.
2.

Remove from the oven and break apart the meat very well once more (don’t worry if you break apart some of the eggplant, too). Add the canned tomato, chicken stock and parsley, stirring to combine, then return to the oven and bake for another 35 minutes, stirring twice throughout, or until the sauce is thick and rich and the eggplant is very soft.
3.

Meanhile, for the topping, place the yoghurt, garlic, egg yolks, flour, half the parmesan, 1/4 tsp salt flakes and freshly ground black pepper in a bowl and whisk to combine. Set aside.
4.

Remove the bake from the oven and turn the temperature up to 230°C/210°C fan-forced. Spoon the yoghurt mixture over the bake, gently spreading to cover. Top evenly with the remaining 35g parmesan, feta, pine nuts, parsley and chilli flakes. Return to the oven for 15 minutes, or until golden and bubbling. Leave to cool for about 15 minutes before serving.