CookEat Recipe
Mousoka Persane
Leftover roast lamb baked with peeled eggplant, tomatoes, white wine and broth, finished with a light breadcrumb topping.
Method
Steps
Step 1
Use only the fully cooked lamb left from yesterday’s Roast Leg of Lamb with Mint Sauce that was cooled promptly in shallow containers and refrigerated at 4°C or colder. Do not use meat with an uncertain storage history or left at room temperature for more than two hours. Pick all the remaining edible meat from that same leg, leaving the mint sauce, watercress, bones and any separate gravy out of this dish. Cut the meat into small square pieces and keep it cold while preparing the vegetables.
Step 2
Preheat a conventional oven to 180°C. Fully peel half a medium eggplant and cut it into small squares like the lamb. Peel the two fresh red tomatoes and cut them into small squares. Finely chop the six shallots, half green pepper and the small peeled garlic clove.
Step 3
Heat the tablespoon of butter in an ovenproof saucepan large enough for the actual mixture. Add the finely chopped shallots and green pepper and let them brown lightly for about five minutes, stirring. Then add all the prepared lamb, peeled eggplant and tomatoes.
Step 4
Measure one gill of finished stock from the linked White Broth, made with veal and aromatics without the optional beef or poultry additions; if chilled, bring that measured portion to a full rolling boil. Add it to the saucepan with the half gill of white wine, teaspoon of salt, two saltspoons of paprika and finely chopped garlic. Mix lightly, cover and cook on the stovetop for about five minutes.
Step 5
Keep the saucepan covered and put it in the oven for about thirty minutes as an initial guide. Continue as needed until the peeled eggplant is tender and the mixture, including the lamb in the coolest central part, reaches at least 74°C.
Step 6
Transfer all the hot mixture to a baking dish. Sprinkle the one tablespoon of fresh bread crumbs over the top. Return it to the oven without a cover for about ten minutes as a guide, until the crumbs are lightly golden and the dish remains piping hot throughout. Serve promptly; discard any reheated portion left uneaten.
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