Eggplant, lamb and yogurt casserole from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • blintz on January 25, 2023

    This took me longer than 2 hours and I was getting aggravated about opening the oven over and over (as directed) to stir and break up the lamb mixture, BUT it was all worth it. A very delicious take on moussaka and a recipe I will definitely make again. It makes a ton, so I froze half and we'll see how well it does being defrosted and reheated. Don't skimp on the cinnamon and allspice.

  • wkhull on January 22, 2023

    Extremely flavorful. Really nice dish to cook during winter. I used 2% fat Greek yogurt and what I thought would come out rubbery and lackluster, came out divine. I also committed a foodie crime and instead of using canned, subbed in three chopped lackluster pale and pasty grocery store tomatoes. And continued my sacrilegious anti-foodie path of destruction in the produce aisle by purchasing those big, big fat eggplants that I usually eschew. Don't skip the pine nuts.

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