This delicious festive combination is great throughout the year.

Ingredients

• 2 to 2-1/2 lb. leg of lamb, boned and trimmed
• 2 large tomatoes, peeled, seeded and chopped
• 2 onions, finely chopped
• Salt and pepper
• 1 bay leaf

• 4 lb. eggplant
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/4 cup grated Gruyere

Instructions

1. Cut the lamb into small cubes. In a heavy saucepan or casserole, combine lamb with tomatoes, onions, bay leaf, salt and pepper. Cook over low heat for 1-1/2 to 2 hours, or until the meat is very tender. Do not add water; the meat should cook in the vegetable juices.

2. Meanwhile, prepare the eggplant puree. Place eggplants on a baking sheet and place under broiler. Broil, turning occasionally, until the skins are charred and the flesh is soft. (You may roast each eggplant by holding it over a gas flame on a stove.) Let cool, then remove skins. Squeeze each eggplant to remove excess juices. Mash eggplant with a fork. In a saucepan, melt butter or margarine and add the flour. Cook for 5 minutes over low heat, stirring constantly. Add the milk gradually, stirring constantly until completely smooth. Increase heat and bring mixture to a boil to thicken it, stirring constantly.

3. Add the eggplant and stir over low heat for 10 minutes. Add the cheese and mix well. Serve on a platter with meat spooned over the puree. Makes 6 to 8 servings.

You might also like:

Find more about:

• Autumn |
• Eggplant |
• Entrees |
• Gruyere Cheese |
• Lamb |
• Mediterranean |
• Milk |
• Onions |
• Spring |
• Tomatoes General

Related Categories:

• Fall Dinner Ideas |
• Dinner Ideas |
• Middle Eastern & Mediterranean Recipes