Recipe: Lamb and Eggplant Gratin with North African Spices

Lamb and Eggplant Gratin with North African Spices
Source: Gratins: Savory and Sweet Recipes from Oven to Table by Tina Salter
Serves 6 to 8

1 eggplant (1 1/2 pounds), cut into 1/4-inch slice
FOR THE SAUCE:
1 pound ground lamb
1 large yellow onion, finely chopped
2 large cloves garlic, chopped
1 1/2 tablespoons ground cumin
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes

1/2 to 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 cup water
1/3 cup chopped fresh flat-leaf parsley

FOR THE TOPPING:
2 cups crumbled feta or ricotta salata cheese
1/2 cup walnuts, toasted and coarsely chopped
1/2 cup fresh bread crumbs

1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon olive oil
2 tablespoons chopped fresh mint, for garnish

2 tablespoons chopped fresh cilantro, for garnish

MAKE THE EGGPLANT:
Preheat the oven to 350 F (175 C). Lightly oil an 8 by 11-inch (2 quart) gratin dish. Generously oil a large baking sheet with olive oil.

Arrange the eggplant slices in a single layer on the prepared baking sheet. Turn the slices over once so that both sides are lightly coated with the oil. Bake until they begin to take on some color and are soft and pliable, about 30 minutes.

MAKE THE SAUCE:
Heat a large saut pan over high heat. Add the lamb and cook, using a spatula to break up the lumps, until beginning to brown, about 5 minutes. Using a slotted spoon, transfer the lamb to a bowl. Drain all but 2 tablespoons of the fat from the pan.

Add the onion and cook about 3 minutes. Add the garlic and cook for 1 minute. Add the cumin, cinnamon, allspice, red pepper flakes, salt, and pepper and cook until fragrant, about 1 minute. Return the lamb to the pan and stir to combine. Add the tomatoes and 1/2 cup of the water; bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until thickened and the flavors have melded, 5 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup water and the parsley. Set aside.

MAKE THE TOPPING:
In a medium bowl, combine the feta, walnuts, breadcrumbs, and parsley; toss well. Drizzle the olive oil over the bread-crumb mixture and toss until the bread crumbs have absorbed all of the oil. Set aside.

ASSEMBLE THE GRATIN:
Spread about 1 cup of the sauce in the bottom of the prepared gratin dish. Arrange half of the eggplant slices over the sauce so that they are touching but not overlapping. Sprinkle 1 cup of the topping over the eggplant; cover with about 2 more cups of the sauce. Arrange the remaining eggplant slices over the sauce, again touching but not overlapping. Cover the eggplant with about 1 cup of the sauce and sprinkle the remaining topping evenly over the top.

Place the gratin on a sturdy baking sheet. Bake until hot and bubbly and the topping is crisped and lightly browned, 20 to 30 minutes. Let rest for at least 10 minutes before serving, garnished with the mint and cilantro.