Eggplant, Lamb and Yogurt Casserole

Makes 4 to 6 servings

For the eggplant and lamb mixture:

2 or 3 eggplants, about 1 1⁄2 pounds (680 grams), cut into 1-inch (3-centimetre) cubes 1 pound (450 g) ground lamb 1 medium onion, halved and thinly sliced

1⁄2 cup (15 g) fresh oregano leaves, roughly chopped 1⁄3 cup (80 millilitres) olive oil 1⁄4 cup (65 g) tomato paste 6 garlic cloves, thinly sliced 1 tablespoon ground cinnamon 2 teaspoons ground allspice

1⁄2 tsp red pepper flakes Kosher salt and black pepper 1 14-ounce (400 g) can whole, peeled plum tomatoes

3 cups (700 mL) chicken stock

1⁄3 cup (20 g) roughly chopped flat-leaf parsley

For the topping:

2 cups (450 g) plain Greek yogurt

3 large egg yolks

1 1⁄2 tbsp all-purpose flour 2 garlic cloves, minced

2 lightly packed cups (70 g) finely grated Parmesan

1 cup (100 g) crumbled feta Scant 1⁄3 cup (40 g) pine nuts 2 packed tbsp roughly chopped flat-leaf parsley

1⁄4 tsp red pepper flakes

Total time: two hours

1. Heat the oven to 450 F (240 C). 2. Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red pepper flakes, 1¾ teaspoons salt and a good grind of pepper to a 10-by-13-inch (26-by-34-centimetre) roasting pan and mix well. Bake until the mixture is well browned, stirring twice throughout, 30 to 35 minutes.

3. Remove from the oven and break apart the meat well (don’t worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and the eggplant is soft. Remove from the oven and turn the oven temperature up to 475 F (250 C).

4. While the casserole is in the oven, prepare the topping. Whisk together yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a grind of pepper. Once ready, spoon yogurt mixture over lamb and eggplant, spreading to cover. Top with Parmesan, feta, pine nuts, parsley and red pepper flakes.

5. Bake until golden, 15 to 20 minutes. Let cool 15 minutes before serving.