| 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 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Minced garlic |
| 2 |
lb |
Ground lamb |
| 1 1/4 |
ts |
Cinnamon |
| 2 |
ts |
Crumbled dried mint |
| 1 1/4 |
ts |
Crumbled dried oregano |
| 1/2 |
ts |
Ground allspice |
|
|
A 35-ounce can Italian plum tomatoes; drained, reserving |
|
|
; 1 cup of the juice, |
|
|
; and chopped |
| 2 |
tb |
Tomato paste |
| 1/4 |
c |
Freshly grated Parmesan |
| 3 |
lb |
Russet; (baking) potatoes |
|
|
; (about 6) |
| 2 |
tb |
Unsalted butter |
| 1/3 |
c |
Freshly grated Parmesan |
| 1/3 |
lb |
Grated Feta |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
FOR THE LAMB MIXTURE
FOR THE TOPPING
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 1990
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