A recipe by Cynthia
MacGregor from the Sneaky Kitchen
Preheat oven to 350°.
2 8-oz. cans tomato sauce
1/2 C. red wine
1 Tbsp Worcestershire sauce
1 lb. ground lamb
1 onion, chopped
3 cloves of garlic, chopped
1 serving of cooked rice
salt to taste
fresh-ground pepper to taste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1/4 cup chopped fresh dill
1/4 cup fresh grated fresh ginger
1/2 cup black olives, sliced
1 small eggplant, peeled, sliced thin, & each slice quartered
1/2 cup plain yogurt
1 cup crumbled feta cheese
In a bowl, combine tomato sauce, wine, & Worcestershire sauce. In a lg oblong baking pan put the next
12 ingredients except cheese, yogurt, or eggplant. Add approx. half the tomato sauce mixture; knead it all together thoroughly with hands, loosening the
meat & mixing it well.
Remove half the meat mixture. Spread
other half out & pat it down so it rests evenly in the pan. Add a layer of eggplant, evenly
distributed over meat. Then spread the remaining meat mixture over the eggplant
in another layer.
Add yogurt & feta cheese to the remaining half the tomato sauce
mixture, & mix it all together well. Spread it on top of the meat mixture. Bake for
1 hr. 3 generous or 4 sparing servings.