Name: Moussaka
Ingredients: 1 small eggplant*; 1 tablespoon olive oil; Salt; 1 tablespoon vegetable oil; 1 small or 1/2 medium onion, chopped; 2 medium tomatoes, chopped; Pinch of hot pepper; Pinch of sugar (optional); 3/4 cup cooked lamb, preferably rare, either chopped by hand into very small pieces or roughly ground in a food processor; Sprig of fresh parsley, chopped; About 3 tablespoons breadcrumbs; Dusting of grated Parmesan

Here’s another way of giving leftover lamb new life. I’d always thought that this sumptuous Middle Eastern dish that envelops lamb in eggplant was quite a production, but done this way it takes less than half an hour to put together and is worth every minute of effort.

Cooks' Note

If you can’t find a small eggplant, use a medium one and, after broiling, put away at least half the slices for tomorrow’s lunch. I find eggplant delicious in a pita along with slices of fresh tomato.

Recipe notes

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