Mom Boya’s Eggplant

Mom Boya's Eggplant

  • Servings: 6
  • Time: 2hr
  • Difficulty: medium
  • Print

3 large eggplants
1/2 kilo ground lamb (you can substitute with what you have in the fridge- meatballs or lamb burgers from the night before)
400 grams ricotta cheese
1 small onion diced
3 tablespoons olive oil
700 grams stewed tomato puree
1 teaspoon fresh oregano chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
100 grams grated parmigiano
Take the cleaned eggplant and slice lengthwise. Place on a baking sheet in one layer with a sprinkle of olive oil and bake in a hot oven for 10 minutes. Repeat process till all the eggplant is cooked.
While the eggplant is cooking you can make the tomato sauce. In a saucepan heat the 2 tablespoons of olive oil and then add the onion and cook until translucent. Add the oregano and red pepper flakes. Then add the tomato puree and turn down the heat. Let it simmer for about 15 minutes and add salt. Then it’s ready to set aside to cool.
When the suace is cooling you can now fry the ground lamb in a pan with 1 tablespoon of olive oil until nicely browned. If you are using leftovers then skip this step.
Now that you have all the precooked items you aready to layer.
Start with a ladle of the tomato sauce. Then the cooked eggplant. Then a few spoons of the ricotta cheese. Then another ladle of tomato sauce. Repeat this process until you have finished all the items. Make sure you leave some sauce for the top layer and then add the grated parmigiano.
Place in a hot oven and bake until warmed through and the cheese is melted about 10 minutes.
This recipe is great for substitutions or additions. So if you have roasted red peppers or different herbs or a pesto sauce, you can add these to the layers to change the theme.
-christine

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