I do love eggplant (aubergine/bitaangin) and it is great with lamb. I have made moussaka (Greek version) many times. The biggest difference is the topping. On this Lebanese recipe, there is mozzarella cheese instead of bechamel sauce. The toasted pine nuts are a wonderful addition. I have made this dish twice and I have all the ingredients to make it this weekend again.
Eggplant with Lamb, Tomato and Pine Nuts
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