This recipe is pretty time consuming, but really delicious and has a lot of vegetables in it, which I always miss when I'm on the trail.
1-2 large eggplants, sliced in ¼ inch rounds
1 bunch kale, chewy lower stems cut off
1 28-oz can diced tomatoes
1 onion, finely chopped
2 garlic cloves, pressed or chopped
1 pound ground lamb
¼ tsp ground cinnamon
¼ tsp allspice
¼ cup chopped fresh dill
1 cup Greek yogurt
1/8 tsp nutmeg
¼ cup grated parmesan cheese
olive oil for sautéingsalt and pepper to taste
Salt the eggplant to draw out moisture and prevent slices from soaking up a lot of oil. Put in a colander, sprinkle liberally with salt, let sit 20-30 minutes until moisture appears on surface. Rinse thoroughly and blot dry.
Pan-fry eggplant in a skillet over medium high heat, turning until both sides are lightly browned.
(Try brushing with olive oil first, then roasting in oven…so you can do more at once)
Boil the kale for 3 minutes.
Puree kale with tomatoes and ½ cup of water.
Heat a tablespoon of oil in a pan over medium heat and add onion and garlic.
Sauté a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly.
After 5 minutes, add dill and tomato mixture.
Simmer until the sauce thickens, about 30 minutes. Salt and pepper to taste.
As the meat cooks, whisk together eggs, yogurt, and nutmeg.
Preheat oven to 350.
In a lightly-oiled baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the yogurt. Top with additional grated cheese if desired.Bake 45 minutes, or until the top is set and golden brown.
Let sit 20 minutes, then spread on dehydrator trays and dehydrate at 150 F for 8-12 hours. Check several times throughout the process to break up clumps and turn over.