| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
Italian |
February 19, Gourmet/bon |
1 |
Servings |
INGREDIENTS
|
|
Two 1-pound eggplants, cut |
|
|
into 1/2-inch |
|
|
cubes about 8 |
|
|
cups |
| 5 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
T |
Minced garlic |
| 2 |
lb |
Ground lamb |
| 1 1/4 |
t |
Cinnamon |
| 2 |
t |
Crumbled dried mint |
| 1 1/4 |
t |
Crumbled dried oregano |
| 1/2 |
t |
Ground allspice |
|
|
A 35-ounce can Italian plum |
|
|
tomatoes drained |
|
|
reserving |
|
|
1 cup of the juice |
|
|
and chopped |
| 2 |
T |
Tomato paste |
| 1/4 |
c |
Freshly grated Parmesan |
| 3 |
lb |
Russet, baking potatoes |
|
|
about 6 |
| 2 |
T |
Unsalted butter |
| 1/3 |
c |
Freshly grated Parmesan |
| 1/3 |
lb |
Grated Feta |
| 1 |
T |
Unsalted butter |
INSTRUCTIONS
Make the lamb mixture: In a colander sprinkle the eggplant with salt
and let it drain for 30 minutes. In a large skillet heat 4 tablespoons
of olive oil over moderate heat, in it cook the eggplant, patted dry,
in batches, stirring, for 15 minutes, or until it is tender but still
holds its shape, and transfer it with a slotted spoon to a bowl. In
the skillet heat the remaining 1 tablespoon oil over moderate heat and
in it cook the onion, stirring, until it is softened. Add the garlic
and cook the mixture, stirring, for 1 minute. Add the lamb and cook
the mixture, stirring and breaking up any lumps, until the lamb is no
longer pink. Pour off any excess fat from the skillet, add the
cinnamon, the mint, the oregano, and the allspice, and cook the
mixture, stirring, for 1 minute. Add the tomatoes with the reserved
juice, the tomato paste, and salt and pepper to taste and cook the
mixture, stirring, for 15 minutes, or until it is thickened. Transfer
the mixture to a large bowl and stir in the Parmesan. The lamb mixture
improves in flavo r if made up to this point and kept, covered and
chilled, overnight. Add the eggplant to the lamb mixture, combine the
mixture well, and spread it in the buttered shallow 3-quart gratin
dish. Make the topping: In a large saucepan combine the potatoes,
peeled and cut into 1-inch pieces, with enough cold water to cover
them by 1 inch, bring the water to a boil, and simmer the potatoes for
10 to 15 minutes, or until they are tender. Drain the potatoes, return
them to the pan, and cook them over moderate heat, shaking the pan,
for 30 seconds to evaporate any excess liquid. Force the potatoes
through a ricer or the medium disk of a food mill into a bowl, add the
butter, the Parmesan, the Feta, and salt and pepper to taste, and stir
the mixture until it is combined well and butter is melted. Spoon the
topping over the lamb mixture, spreading it to cover the lamb mixture
completely, and dot the surface with the butter, cut into bits. Bake
the potpie in the middle of a preheated 400°F. oven for 35 to 40
minutes, or until it is browned lightly. Serves 8. Gourmet February
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