Lamb And Eggplant Aubergine Stack

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A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our aussie tablespoons contain 4 teaspoons.

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Steps

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Heat 1 tablespoon of the oil in a pan and cook the onion until soft.

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Remove from pan.

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Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon.

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This will take about 10 minutes.

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Remove from the heat and stir in the herbs , pine nuts , currants , lemon juice and onion , keep warm.

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Heat a chargrill pan until hot.

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Slice each eggplant lengthways into thin slices-you will need 12 slices in total.

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Brush the slices with oil and season with salt and pepper.

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Chargrill on both sides.

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Place a slice of eggplant on each plate and top with some of the lamb mixture , then a second eggplant slice.

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Repeat teo make a second layer.

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Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.

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Ingredients

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olive oil, onion, ground lamb, cinnamon, ground cumin, ground allspice, mint, parsley, pine nuts, currants, lemon juice, eggplants, feta cheese, lemon wedge