… Eggplant, Grey Squash, Ground Lamb, Pink Peppercorn Tomato Sauce and Bulgarian Feta!
This dish is comfort food at its best but on the lighter side. Substitute as desired!
For Pink Peppercorn Tomato Sauce I combine the following in a processor:
2 medium tomatoes
4 garlic cloves
a handful of pink peppercorns
a few tablespoons of fresh oregano leaves
Process until it’s fairly smooth. Then heat a few tablespoons of olive oil in a large, flat pan. Add the tomato mixture and let it simmer until the flavors meld and it’s ‘soft’, about 15 minutes. If you haven’t used pink peppercorns before give them a try! They aren’t actually peppercorns but they taste like them, and they are softer so they grind easily.
For the ground lamb I sauteed it with chopped garlic and oregano, then I drained it. Substitute any ground you enjoy, chicken, turkey Italian sausage, chorizo.
I used a mandolin to slice summer squash and a small eggplant.
The feta I used was a sheep’s milk feta from Bulgaria. I find the sheep’s milk feta much more flavorful than it’s bovine derived counterpart. The cow’s milk feta is quite bland compared to the sheep’s milk.
Time to assemble…
Layer slices of squash in the bottom of the pan then slices of eggplant. You want moist eggplant so give them a spray or drizzle of olive oil each time you layer them. After the eggplant layer spoon some ground lamb, then tomato sauce then crumbled feta, repeat, repeat, repeat. I divided mine into quarters so I ended up with a four layer tower! I baked it at 350 degrees for 40 minutes. It stayed together and was quite impressive. I cut it into eighths to serve it. While it is impressive in the pan, it is not graceful to serve! Make sure you plate it when no one is in the kitchen, you may not be able to resist those tasty, little browned feta bits from the top!
Until next time… Release YOUR Von Vivant and Savor Your Life!