Directions:
- Place eggplant in a large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse and drain; pat dry with paper towels.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.
- Preheat broiler.
- Place half the eggplant slices on a broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Repeat procedure with the remaining eggplant.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a broiler pan; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
- Place the potato slices on a broiler pan coated with cooking spray; broil 7 minutes per side or until golden on both sides.
- Arrange potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with eggplant slices. Arrange bell pepper halves over eggplant.
- Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned, stirring to crumble. Drain well; return to pan. Add onion; sauté 5 minutes. Stir in tomato and next 5 ingredients (tomato through cinnamon stick); bring to a boil. Reduce heat, and simmer 8 minutes. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper; discard cinnamon stick. Spoon over bell pepper halves.
- Preheat oven to 400°.
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the olive oil and flour in a large saucepan over medium heat, stirring with a whisk. Cook for 3 minutes, stirring frequently. Combine the drained yogurt and milk. Add the yogurt mixture to flour mixture, stirring continuously; cook until thick (do not boil). Remove from heat; stir in 3/4 cup cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, dash of nutmeg, and egg yolks.
- Spoon the sauce over the lamb mixture; spreading carefully, run a knife around outside edge to allow sauce to run into dish (dish will be very full). Place on a foil-lined baking sheet. Bake at 400° for 45 minutes or until golden brown and bubbly. Let stand 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.57 Kcal (1572 kJ) | ||
| Calories from fat | 174.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.41g | 30% | |
|---|---|---|---|
| Cholesterol | 91.74mg | 31% | |
| Sodium | 563.92mg | 23% | |
| Potassium | 549.05mg | 12% | |
| Total Carbs | 33.52g | 11% | |
| Sugars | 15.52g | 62% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 16.46g | 33% | |
| Vitamin C | 56.1mg | 93% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 20mg | 111% | |
| Calcium | 132.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 92.55 Kcal (387 kJ) | ||
| Calories from fat | 43.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 30% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 31% | |
| Sodium | 138.96mg | 23% | |
| Potassium | 135.3mg | 12% | |
| Total Carbs | 8.26g | 11% | |
| Sugars | 3.83g | 62% | |
| Dietary Fiber | 1.32g | 21% | |
| Protein | 4.06g | 33% | |
| Vitamin C | 13.8mg | 93% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 4.9mg | 111% | |
| Calcium | 32.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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