- 4 small eggplants (4-5 inches)
- olive oil
- 1 medium onion finely minced
- 1 lb ground lamb or ground beef (can use finely minced mushrooms for veggie version)
- 2 med tomatoes or 1 large (grated to remove skin)
- 1/3 cup wine (red or white doesn’t matter)
- 1/2 recipe bechemel
- grated pecorino
Cut the ends off of the eggplants and cut the eggplants in half. Cut a wedge out of the middle of each half that is about 1 cm deep and 3 cm wide and set the middle aside .
Drizzle both sides of eggplants with olive oil, place in a 9 x 13 pyrex pan and roast eggplants skin side up at 350 deg for about 15 min while you do the rest of the recipe. Finely dice the inside of the eggplant. Heat about 4 tbsp olive oil over medium high heat and saute onions. Once onions begin to soften add the eggplant and saute a few more minutes. Add the ground meat and press with the back of a wooden spoon to break into small pieces as it cooks. After cooking the meat onion mixture for about 7-8 min add grated tomato and wine. Sprinkle a little cinnamon and salt and pepper over the meat. Turn heat down to medium/medium low and simmer until liquid mostly evaporates.
Prepare the bechemel.
Spoon the meat mixture into the eggplant halves evenly. Generously spoon bechemel on top of the meat. Sprinkle with pecorino.
Bake at 350 deg for about 50 minutes until the bechemel is golden brown and the eggplants are easily pierced with a fork.
I did this batch with three eggplants, so they were very full!!
- ~3-4 lb leg of lamb bone in or bone out
- 1/4 stick of unsalted butter
- 1/2 head of garlic finely minced
- 2 large sprigs of fresh rosemary finely minced
- 1 tsp lemon zest
- 2 tsp salt
- 1/2 cup of red wine
- potatoes peeled and sliced in about 7mm thick slices.
Soften butter and mash in garlic, rosemary, lemon zest, salt and pepper to taste. Pat the lamb dry and pierce the lamb 2 inches deep in several places. Push butter mixture into these holes. Smear the rest of the butter all over the lamb. Don’t be shy. Line the bottom of the roasting pan with sliced potatoes and place lamb on top with fatty side up (if bone in leg). Pour wine over. Roast for 15 min at 425 and then turn oven down to 350 and roast for about another hour until internal temp is 135-140. Take out of oven and cover well with foil for 30 min. Slice (for bone-in slice first along bone to release biggest piece, then trim off rest) and be prepared for delicious lamb and potatoes. (may want to brown up the potatoes a bit under broiler and splash with a squeeze of lemon juice…optional)
I did this recipe for Easter 2015 scaled up with 4 pieces of lamb (around 16 lbs) in a large roasting pan with about 10 potatoes underneath–turned out great
Adapted from NY Times http://cooking.nytimes.com/recipes/1017303-roast-lamb and The Guardian http://www.theguardian.com/lifeandstyle/2014/apr/11/easy-roast-lamb-recipe-back-to-basics
- 1 lb lamb sausage or good quality keilbasa, cut into big chunks
- 6 small onions, peeled, not chopped or 3 medium, peeled and quartered
- 3 small peppers, assorted, cut into big chunks
- 4 small sweet potatoes, different varieties or 2 big, either way peeled and cut into big chunks ….or one medium butternut squash peeled cut into big chunks.
- 1 can (regular size) stewed tomatoes (or a nice fresh tomato grated plus 2 tbsp tomato paste)
- 1 tsp cumin
- 1/3 cup quinoa
- handful fresh chopped italian parsley
- salt, pepper
put the onions, peppers, sweet potato or squash chunks in the bottom of the crock pot. Put sausage on top, pour tomato over top, sprinkle w salt. Cook on low for ~6 hrs. Turn off crock pot, stir in quinoa and cumin and let sit for around 1/2 hr. just before serving stir in parsley. salt and pepper to taste.
- 1 really large cabbage (can use jarred grape leaves too)
- 1 lb ground meat (lamb or pork or beef)
- 1 onion
- 1/2 cup rice
- chopped parsley
- juice of a lemon or two
- eggs 3-4
cut out stalk of large head of cabbage. Boil head of cabbage in large pot of water, occasionally loosening and removing whole leaves as they soften. Try not to tear them. After the leaves are removed, remove remaining cabbage from water (chop and toss with some oil and vinegar for a salad). save broth. combine ground meat, rice, onion, parsley and salt and pepper. spoon small amt (like a small meat ball) onto section of leaf and roll and place in bottom of pot. Cover dolmades with boiling broth and boil gently with plate on top for 45 min. make avgolemeno sauce with lemon, egg, flour and broth. alternately, could use sauce of sauted onion and grated tomato with basil.
from Andromahi ❤
Ti oraio, ti kala, Ti giouvarlakia einai afta!!!
- 3 Tbsp butter
- 1 lb ground lamb or ground beef (or a mixture)
- 1/2 cup of rice
- 2 eggs separated (another whole if needed for avgolemono)
- parsley, finely chopped (optional)
- 1 small onion grated
- juice 1 1/2-2 lemons
- zest of 1/2 lemon
- 2 tsp of corn starch if needed for avgolemono
Put large pot with about 1 1/2 inch of water and butter and bring to a slow boil. Combine meat, rice, 2 egg whites, grated onion, and parsley. Mix so well combined and form into small meatballs placing each gently into pan of hot water. Boil very gently for about 45 minutes.
Beat the egg yolks and add extra egg (if desired for thicker avgolemeno) with a mixer add lemon juice and zest (and corn starch if desired for thickening). Beat well and ladle hot broth into egg-lemon mixture in batches beating with mixer, when most broth has been transfered and avgolemono is frothy, pour it back into pan with giovarlakia. It should thicken up as it sits for about 20 minutes or so. Serve warm in a bowl. Yum.
From Andromahi ❤
giovarlakia after boiling
just poured avgolemono back into pot on top of giovarlakia