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Lamb and Eggplant Moussaka
- 3 lb eggplant (2 large or 3 medium)
- 2 large russet potatoes
- Salt as needed
- 1/3 cup olive oil, or as needed
- 2 cups diced onion
- 1 1/4 lb ground lamb (or substitute beef, turkey, pork, or combination)
- 2 cups chopped plum tomatoes
- 2 tsp minced garlic
- 2 cloves
- Small piece cinnamon stick (or 1/4 tsp ground cinnamon)
- 1 bay leaf
- Pinch ground allspice
- Freshly ground black pepper, as needed
- 1/2 cup water
- 2 tbsp tomato paste
- 1/4 cup dry red wine
- 1/4 cup plain bread crumbs
- 2 cups
Directions:View on Epicurious
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