Hidden Sarcophagus

Ingredients

• 2 eggplants
• 700 g minced lamb
• 1 onion
• 2 cloves garlic
• 400 g canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1 tsp cumin powder
• 1 tsp paprika powder
• 1 kg floury potatoes
• 100 ml milk
• 50 g unsalted butter
• Salt and pepper
• Olive oil

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes, cut into pieces, and boil for 20 minutes until tender.
3. Slice the eggplants lengthwise into 1 cm thick slices. Brush with olive oil, grill until soft and lightly browned.
4. Sauté the chopped onion and garlic in olive oil. Add minced lamb and cook until browned.
5. Add tomato paste, diced tomatoes, cinnamon, cumin, and paprika. Simmer for 10 minutes. Season with salt and pepper.
6. Drain the potatoes, add milk and butter, mash until smooth. Season with salt and pepper.
7. Line a rectangular baking dish with half the eggplant slices. Spread the meat mixture over, cover with remaining eggplant.
8. Cover everything with a thick layer of mashed potatoes, smoothing to resemble a lid.
9. Bake for 30 minutes until golden brown on top.
10. Cut the casserole into long pieces and place on each plate. Use a spoon to shape a head at one end and feet at the other, both covered by the potato 'cloth'.

Serving notes

• Serve on a long plate to highlight the sarcophagus silhouette.
• Optionally garnish with a thin strip of eggplant across the 'lid'.
• Keep the shapes solemn and neat, without extra decoration.