By cooking.nytimes.com

Eggplant, Lamb and Yogurt Casserole

Ingredients

4 servings

2eggplants

aubergines, cut into 1-inch/3-centimeter cubes

1 poundground lamb

lamb mince

1onion

medium, halved and thinly sliced

½ cupfresh oregano leaves

roughly chopped

⅓ cupolive oil

¼ cuptomato paste

6garlic cloves

thinly sliced

1 tablespoonground cinnamon

2 teaspoonsground allspice

½ teaspoonred-pepper flakes

kosher salt

black pepper

1 x 14 ouncecan whole peeled plum tomatoes

with their juices

3 cupschicken stock

⅓ cupflat-leaf parsley

roughly chopped

2 cupsplain Greek yogurt

3egg yolks

large

1 ½ tablespoonsall-purpose flour

2garlic cloves

minced

2 cupsParmesan

finely grated

1 cupfeta

roughly crumbled

⅓ cuppine nuts

2 tablespoonsflat-leaf parsley

roughly chopped

¼ teaspoonred-pepper flakes

Instructions