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Ingredients
  • 1 to 2 large eggplants, peeled (optional) and cut into ¼-inch slices
  • 1 bunch of kale, chewy lower stems cut off
  • 1 28-ounce can diced tomatoes
  • 1 onion, finely chopped
  • 2 garlic cloves, pressed or chopped
  • 1 pound ground meat (lamb is traditional)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ cup chopped fresh dill
  • 3 eggs
  • 1 cup full-fat Greek yogurt
  • ⅛ teaspoon nutmeg
  • ¼ cup grated parmesan cheese
  • olive oil, for sautéing
  • salt and pepper, to taste
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