INGREDIENTS
1 lb
Ground lamb
1
Bay leaf
1/4 cup
Currants, dried
1 1/2
lbs Eggplant
1/4 cup
Flat leaf parsley, fresh
5 cloves
Garlic
1/2 tsp
Ginger, ground
1
Lemon
2 tbsp
Oregano, fresh
1 28 ounce can
Plum tomatoes
1
Red bell pepper
1
Serrano chile
1
Yellow onion, large
3
Egg yolks
2 tbsp
Tomato paste
1
Honey
1/4 tsp
Allspice, ground
1/8 tsp
Cayenne
1/2 tsp
Cinnamon, ground
1/2 cup
Flour
1
Kosher salt and freshly ground black pepper
1/8 tsp
Nutmeg
1 1/2 cups
Canola oil
1/4 cup
Greek extra-virgin olive oil
6 tbsp
Butter, unsalted
1/2 cup
Goat cheese, soft
2 1/2 cups
Milk
1 cup
Romano, grated
1 cup
Red wine